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  • Writer's pictureJayne Avery

Very Simple Carrot and Lentil Soup

Updated: Oct 2, 2018

Serves 2


  • 2 large carrots

  • 750ml /¾ pint stock – chicken or vegetable

  • 1 cup red lentils

  • Optional garnish chopped herbs and yoghurt (1tbs) (I used fresh parsley and basil – chives are good too.)



  1. Peel and slice carrots horizontally – about 1cm thick

  2. Bring stock to the boil in a saucepan

  3. Add lentils and chopped carrots

  4. Bring back to the boil and simmer for twenty minutes or until carrots can be pierced with a sharp knife easily

  5. Take off the heat and whizz with a hand liquidizer until cream.

  6. Swirl yoghurt on the top and sprinkle  with chopped herbs

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