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Quick carrot and lentil soup

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Bowls of warming and hearty soup that's ready in next to no time can be found in this flavourful Quick carrot and lentil soup recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Quick carrot and lentil soup

Ingredients

  • 1 tbs vegetable oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp finely chopped fresh ginger
  • 2 tsp ground allspice
  • 1kg carrots, grated
  • 1 cup (200g) red lentils
  • 4 cups (1L) salt-reduced chicken stock
  • Natural yoghurt, to serve
  • Caraway seeds, to serve
  • Flat-leaf parsley leaves, to serve
  • Coles Rustic Baguette, to serve

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Method

  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook for 5 mins or until fragrant. Add the allspice and carrot. Cook for 1 min or until well combined. Add the lentils, stock and 2 cups (500ml) of water. Cover. Bring to the boil and cook for 10 mins or until lentils are tender.
  2. Step 2

    Use a stick blender to carefully blend the lentil mixture until smooth. Season. Top the soup with a dollop of yoghurt. Sprinkle with caraway seeds and parsley. Serve with the bread.

    Quick carrot and lentil soup

    Quick carrot and lentil soup
    • Serves4
    • Cook time20 minutes
    • Prep time10 minutes
    Ingredients
    • 1 tbs vegetable oil
    • 1 large brown onion, chopped
    • 2 garlic cloves, chopped
    • 2 tsp finely chopped fresh ginger
    • 2 tsp ground allspice
    • 1kg carrots, grated
    • 1 cup (200g) red lentils
    • 4 cups (1L) salt-reduced chicken stock
    • Natural yoghurt, to serve
    • Caraway seeds, to serve
    • Flat-leaf parsley leaves, to serve
    • Coles Rustic Baguette, to serve
      Description

      Bowls of warming and hearty soup that's ready in next to no time can be found in this flavourful Quick carrot and lentil soup recipe.

      Method
      1. Step 1

        Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook for 5 mins or until fragrant. Add the allspice and carrot. Cook for 1 min or until well combined. Add the lentils, stock and 2 cups (500ml) of water. Cover. Bring to the boil and cook for 10 mins or until lentils are tender.
      2. Step 2

        Use a stick blender to carefully blend the lentil mixture until smooth. Season. Top the soup with a dollop of yoghurt. Sprinkle with caraway seeds and parsley. Serve with the bread.