This humble soup is delicious, comforting, and of course very nutritious. It is a perfect soup to enjoy on a cold day like today. You can add your favourite Spices, but I added Cumin and Paprika. The soup is a little spicy as I added a pinch of Ground Chilli as well. I recommend to enjoy it with Unsweetened Yoghurt. Slightly sour and creamy Yoghurt takes this soup to next level.


4 Servings


1 tablespoon Olive Oil
1 Onion *cut into small pieces
1 clove Garlic *finely chopped
2 Carrots *about 300g, thinly sliced
1 teaspoon Ground Cumin
1 teaspoon Paprika
*Note: You can use your favourite Spices instead of Cumin and Paprika
1/8 teaspoon Ground Chilli *optional, you can add more
1 small piece Ginger *grated
4 cups Vegetable Stock OR Chicken Stock
1 cup Red Split Lentils *rinsed
Salt & Pepper
Unsweetened Yoghurt to serve
Finely chopped Parsley to serve

  1. Heat Olive Oil in a large saucepan OR pot over medium heat, cook Onion, Garlic and Carrots, stirring frequently, until softened. This process creates sweetness.
  2. Add Cumin, Paprika and Chilli, stir well, add Stock and grated Ginger, and bring to the boil. Rinse Lentils and add to the soup.
  3. Lower the heat and simmer, stirring occasionally, for 15 minutes OR until Lentils are soft. Blend using a stick blender OR in a blender until smooth. Season lightly with Salt & Pepper.
  4. Add some Unsweetened Yoghurt and finely chopped Parsley, and enjoy. I added some Paprika as well.