This is good for you, simple to make and wonderful comfort food, especially as a light bite in summer months.


  • 2 tbsp. olive oil
  • 1 tbsp. dhana jeera (or 1 dessert spoon cumin, 2 dessert spoon ground coriander)
  • 1 onion
  • 1-2 cloves of garlic
  •  Tsp. mixed herbs
  • 600g carrots, finely chopped or coarsely grated
  • 140g split red lentils
  • 1l hot vegetable stock

    To serve:

  • Fresh herbs, e.g. coriander, or parsley
  • Fresh cream or yogurt and/or olive oil
  • Fresh bread


  1. Heat a large saucepan and fry the onions and garlic until translucent.
  2. Add the spices and fry for 1 minute, or until they start to release their aromas. Put to one side.
  3. Place the carrot, lentils, and stock in a pan and bring to the boil. Simmer for 15 minutes or until the lentils have swollen and softened. (Skim off any froth that rises to the top.)
  4. Combine with the onion and spice mixture.
  5. Either whizz the soup with a blender until smooth or leave it chunky if you prefer.
  6. Season to taste and finish with a dollop of cream yogurt or olive oil, and serve with warmed bread.