Carrot, Coriander & Lentil Soup

This carrot, coriander and lentil soup is warming, filling and straightforward to make. It’s one of those reliable everyday soups that works just as well for lunch as it does for an easy dinner.

Red lentils cook down into a naturally thick, hearty base, while the carrots add sweetness and the coriander brings gentle warmth. Simple ingredients, proper flavour, and a soup that keeps well for days.

Why This Recipe Works

• Red lentils break down as they cook, creating a naturally thick and creamy texture without needing cream.
• Carrots add natural sweetness, balancing the spices.
• Ground coriander gives warmth without overpowering the soup.
• It reheats beautifully, making it ideal for batch cooking.

Ingredient Notes

• Red Lentils: No need to soak, but rinse well before using. They cook quickly and thicken the soup naturally.
• Carrots: Fresh, firm carrots give the best flavour. Older carrots can taste slightly dull.
• Coriander: Use ground coriander for warmth. Fresh coriander on top is optional but lovely.
• Stock: A good vegetable stock makes all the difference. If your stock is salty, adjust seasoning at the end.

How to serve

• Serve hot with a sprinkle of fresh coriander.
• Lovely with a swirl of lactose-free cream or yoghurt.
• A squeeze of lemon at the end lifts the flavour beautifully.

Storage

• Store in an airtight container in the fridge for up to 3 days.
• Freezes well for up to 3 months.
• May thicken as it sits — add a splash of water or stock when reheating.

Carrot, Coriander & Lentil Soup

A warming carrot, coriander and red lentil soup that’s filling, simple to make and ideal for everyday lunches or easy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients Method Notes

Ingredients

  

• 25 g dairy-free butter
• 1 large onion chopped
• 1 small garlic clove crushed
• 500 g carrots peeled and sliced
• 140 g split red lentils
• 1 litre vegetable stock (made with 2 stock cubes)
• 50 g fresh coriander, stalks and leaves chopped
• salt and freshly ground black pepper to taste

Method

 

1. Melt the dairy-free butter in a large heavy-based pan over a medium heat.
2. Add the chopped onion and cook until soft and translucent.
3. Add the crushed garlic and cook for 1 minute.
4. Pour in the vegetable stock.
5. Add the sliced carrots and red lentils, bring to the boil, then reduce to a gentle simmer.
6. Simmer until the carrots and lentils are soft, stirring occasionally to prevent the lentils from sticking.
7. Season with salt and freshly ground black pepper.
8. Add the chopped coriander stalks and leaves towards the end of cooking.
9. Blend the soup using a hand-held blender until smooth.
10. Taste and adjust seasoning if needed.
11. Serve hot.

Notes

• Stir occasionally while simmering, as red lentils can stick to the base of the pan.
• This soup blends easily once the carrots and lentils are fully soft.
• Serve with a gluten-free roll.