Spiced Carrot and Lentil Soup with Yogurt and Naan Recipe

Introduction

This spiced carrot and lentil soup is a comforting and flavorful dish that’s easy to make and packed with warmth from cumin and chili flakes. Perfect for a cozy lunch or light dinner, it combines nourishing lentils with sweet carrots for a creamy texture and vibrant taste.

Ingredients

• 2 tsp cumin seeds
• Pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1l hot vegetable stock (from a cube is fine)
• 125ml milk
• Plain yogurt, to serve
• Naan bread, to serve

Instructions

1. Step 1: Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
2. Step 2: Scoop out about half of the seeds with a spoon and set aside for garnish.
3. Step 3: Add the olive oil, grated carrots, lentils, hot vegetable stock, and milk to the pan. Bring to a boil.
4. Step 4: Reduce the heat and simmer for 15 minutes until the lentils have swollen and softened.
5. Step 5: Whizz the soup with a stick blender or in a food processor until smooth, or leave it chunky if you prefer.
6. Step 6: Season to taste, then serve topped with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Enjoy with warmed naan bread.

Tips & Variations

• Use a soup maker to save time by placing all ingredients in and blending for a quick, delicious soup. See some of the best options in our soup maker review.
• To make in a slow cooker, place half the cumin seeds, half the chilli flakes, oil, carrots, lentils, and 700ml stock in the pot. Cook on High for 3 hours until lentils are tender. Dry-fry the remaining cumin and chilli for garnish, stir in milk, and blend to your preferred texture.
• Make it Moroccan by substituting chilli flakes and cumin seeds with a few teaspoons of harissa paste. Add cooked shredded chicken at the end for a heartier meal.
• For a dairy-free version, replace the milk with reduced-fat coconut milk for a rich, creamy alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 1 month and thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils?

Split red lentils work best as they cook quickly and break down to create a creamy texture, but you can substitute with yellow lentils. Avoid whole lentils as they take longer to cook and may change the soup’s texture.

Is it possible to make this soup spicier?

Yes, simply increase the amount of chilli flakes or add a pinch of cayenne pepper while cooking. Alternatively, serve with a drizzle of hot sauce or a sprinkle of freshly chopped chili on top.

Spiced Carrot and Lentil Soup with Yogurt and Naan Recipe

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★★★★★

4.9 from 75 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm and comforting spiced carrot and lentil soup featuring aromatic cumin and chili flakes. This smooth and creamy soup combines grated carrots and red lentils simmered in vegetable stock, finished with milk for richness, and served with a dollop of plain yogurt and naan bread. A perfect blend of spices and flavors with options for customization including a Moroccan twist or dairy-free variation.

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Ingredients

Scale 1x2x3x

Spices

• 2 tsp cumin seeds
• Pinch chilli flakes

Main Ingredients

• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1 litre hot vegetable stock (from a cube is fine)
• 125ml milk

To Serve

• Plain yogurt
• Naan bread

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Instructions

1. Toast Spices: Heat a large saucepan over medium heat and dry-fry the cumin seeds and chilli flakes for about 1 minute, stirring frequently until they start to jump around the pan and release their aromatic scent. Remove about half of the toasted cumin seeds and chilli flakes with a spoon and set aside for garnish.
2. Add Ingredients and Simmer: Add the olive oil to the pan, then toss in the grated carrots, split red lentils, hot vegetable stock, and milk. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 15 minutes, or until the lentils have swollen, softened, and the flavors meld together.
3. Blend the Soup: Use an immersion stick blender or transfer the soup to a food processor and blend until smooth, or leave it chunky if preferred, based on personal texture preference. Season the soup with salt and pepper to taste.
4. Serve and Garnish: Ladle the soup into bowls, place a dollop of plain yogurt on top, and sprinkle with the reserved toasted cumin seeds and chili flakes for added aroma and texture. Serve alongside warmed naan bread to complete the meal.

Notes

• For a quicker method, use a soup maker to blend and cook all ingredients simultaneously.
• Slow cooker option: Combine half the cumin seeds, half the chilli flakes, oil, carrots, lentils, and 700ml stock in the slow cooker. Cook on High for 3 hours until lentils are tender. Toast remaining spices separately, stir in milk, then blend.
• For a Moroccan variation, replace the cumin and chili flakes with harissa paste and optionally add cooked shredded chicken for extra protein.
• To make it dairy-free, substitute the milk with reduced-fat coconut milk for a rich and creamy texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan-inspired

Keywords: carrot lentil soup, spiced soup, cumin soup, vegetarian soup, easy soup recipe, stovetop soup, Moroccan soup