Red Lentil and Carrot Soup

Red Lentil and Carrot Soup

I was in the mood for a simple but tasty soup yesterday and this golden red lentil and carrot soup — adapted from a now sadly defunct food blog called Gourmet A Go-Go — turned out to be the perfect accompaniment to a grape tomato and goat cheese clafouti. As the cold weather nears, I highly recommend you keep this recipe on hand. I've made a few variations, but the essential base of the recipe remains the same.

Red Lentil and Carrot SoupRed Lentil and Carrot Soup
Recipe by
Published on September 19, 2007

Simple, warming and colorful spiced red lentil and carrot soup with tomatoes

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  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced or crushed
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium ripe tomatoes, chopped
  • 1 large carrot, thinly sliced
  • 1 cup dried red lentils, rinsed
  • juice from 1 small lemon (2 tablespoons)
  • 3 cups water or vegetable stock
  • 1 3/4 cups (14 oz or 400 ml can) coconut milk
  • 2 to 3 fresh green or red chilies, seeded and finely chopped
  • handful of fresh parsley, chopped
  • In a large saucepan, heat the oil over medium heat. When hot, add the onions and stir for 5 minutes. Add the garlic, cumin, turmeric, cayenne, salt and black pepper. Cook, stirring, for another minute. Next add the tomatoes and cook for another few minutes to let the tomatoes reduce slightly.

  • Stir in the carrot and lentils. Pour in the lemon juice and water or stock. Bring to a boil, reduce the heat to moderately low, cover and simmer for 20 to 30 minutes or until the lentils are tender. Stir in the coconut milk and chilies and continue simmer for another 15 to 20 minutes.

  • Remove from heat and purée 1/3 of the soup with an immersion blender or in a countertop blender. Serve hot garnished with fresh chopped parsley.

Makes 4 to 6 servings
Red Lentil and Carrot Soup


Sharmi said...

it looks like dal sambar. never heard of it. but sounds healthy

Chef Jules said...

Lisa -- thanks so much for your kind words. Why don't we make the cookbook a collaborative effort? We could retire on the proceeds! Yes! I'm so glad you liked the soup. I posted Spiced Pumpkin soup this eve, if you're into pumpkin. I'm off to further peruse your offerings!

Lisa Turner said...

Why don't we make the cookbook a collaborative effort?

It would be an honour to collaborate with you!

As for pumpkin, yum yum and your soup looks incredible!

Padma said...

This looks awesome, did u mean toor dal for red lentil? not well versed with the english names
OMG now you wont be surprised to see that you go back to this recipe often...

Lisa Turner said...


Red lentils are different than toor dal, but you could certainly use toor dal instead. That would be a yummy variation.