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Gluten Free Spicy Carrot & Lentil Soup Recipe

Serves 4


  • 2 tbsp olive oil
  • large onion, chopped
  • celery stick, chopped
  • potato, diced
  • 6 carrots, sliced
  • tsp paprika
  • 2 tsp ground cumin
  • tsp ground coriander

1. Heat the oil in a large, heavy-based saucepan over a medium-low heat. Add the onion and fry for 7 minutes, stirring occasionally. Add the celery, potato and carrots and cook for a further 5 minutes, stirring occasionally. Stir in the paprika, cumin,ground coriander and chilli powder, if using, and cook for a further minute.

2. Stir in the lentils, stock and bay leaves. Bring to the boil, then reduce the heat and simmer, half-covered, over a low heat, stirring occasionally to prevent the lentils sticking to the bottom of the saucepan, for 25 minutes, or until the lentils are tender.

3. Remove and discard the bay leaves. Transfer to a food processor or blender, or use a hand blender, and process the soup until thick and smooth. Return to the saucepan and reheat. Season to taste with salt and pepper and add extra chilli powder if liked. Ladle into 4 warmed bowls and sprinkle with fresh coriander before serving.

Nutritional Fact…

Traditionally used to treat flatulence, cumin is known to aid digestion and improve circulation to the gastrointestinal tract.

Each Serving Contains

  • Calories 277
  • Protein 13g
  • Carbohydrate 40g
  • Sugars 7g
  • Fat 8.5g
  • Saturates 0.25g