Carrot, Coriander and Red Lentil Soup

  • Ali

I love soup and it’s a super filling soup for the coldest of days.

Lentils are really healthy and a great source of protein so I often add them to salad, soups and make them into pates. The soup is especially good if you’re not much of a cook or just want something really quick and simple but that tastes delicious too.


1 tablespoon coconut oil

1kg carrots peeled and chopped

120g red lentils

1 onion, finely chopped

1 litre stock made with filtered water. (I use this as it is gluten free)

Handful fresh coriander chopped


  1. Sweat the onion in the coconut oil for 5 minutes then add the carrot and sweat for a further 5 minutes. Add the stock and lentils and simmer for 45 mins until the carrots are tender and the lentils cooked.

  2. Add coriander and cook for a further 2 minutes.

  3. Blend together until smooth - depending on what you’re using to blend, you may want to let the soup cool slightly first.

  4. Serve with a sprinkling of fresh coriander on top