This Indian red lentil soup with carrots is hearty, thick, creamy, quick, nutritious, and a delicious addition to everyone's meal plan. With just a few simple ingredients like carrots, red lentils, and a blend of aromatic Indian spices, you'll have a steaming bowl of yummy, smooth, velvety, creamy goodness in no time.
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The charm of this soup? It's all about simplicity: chop up an onion, a few carrots, add some spices and liquids to a pot, and in just 20 minutes, voila! A warm, comforting dish ready to enjoy, even on those hectic no-time-to-cook days.
And let me tell ya, this soup has PERSONALITY! It's bold. It's spice-packed. And totally unapologetic about it. It's the reigning queen of soups, perfect for those "blah" days when you need a little spice in your life!
Why This Red Lentil Soup Wins Hearts
Minimal Effort, Maximum Flavor
I'm always wary of recipes promising 'Just 10 minutes of work'—they rarely deliver. But after putting this soup through its paces, I'm singing a different tune.
Honestly, it's as easy as chopping an onion and a few carrots. Once that's done, it's a simple stir of spices and liquids, then let the stove do its thing. Voila!
Speedy Results
Red lentils and finely diced carrots simmer to perfection in just 20 minutes (give or take, depending on the heat), making this soup a lifesaver for those hectic - or hangry - days.
With just 10 minutes of prep (before the cooking bit), you're looking at a piping-hot meal in under 30 minutes.
Sensational Taste
Ok, the lentils and carrots are pretty mild on their own.
The real magic lies in the blend of Indian spices I've used. Instead of the usual curry powder, I've opted for Garam Masala—a less common but oh-so-delicious spice mix. If you don't have it, no worries! You might have some of its individual components like cinnamon, cloves, and cardamom lying around.
These spices, simmered in creamy coconut milk and tangy tomato passata? Pure yumminess heaven!
Protein-Packed and Iron-Rich
Ok, lentils are known for their protein punch. But they are also loaded with fiber, folate, iron, and other good-for-you minerals. Iron, in particular, is great for vegans, and lentils are one of its secret sources.
Interesting fact: Want to know how much protein you need? Use this handy calculator for all your nutrient needs!
Carotenoid-Boosted
Packed with beta-carotene, carrots bring a burst of color and health to the table. I take every opportunity to use them in the kitchen.
These carotenoids are great for your vision, immune system, and skin health (yep, that means glowing, sun-protected skin!). And of course, carrots have more stunning health benefits beyond being carotenoid-rich - you can read all about it on BBC Food if you're curious.
In a nutshell, this red lentil soup is the real deal! I'm happy. You're happy. We are ALL happy.
What's the Perfect Pairing?
Bread
This soup stands tall all on its own, okay?
But to round it out into a full meal, I love nothing more than a hefty slice of sourdough bread. Or, if you're craving something soft try it with a side of fluffy chapati.
Puffed Rice or Corn Cakes
Now, this is where things take an interesting turn! Though a wee bit unconven-tional, the best pairings of creamy soups are in my opinion ... puffed rice or corn cakes. The crunch of the rice or corn cakes mingling with the silky smoothness of the soup? Definitely a texture experience for your senses!
Just a heads-up, though: when I say corn cakes, I'm not talking about those sugary sweet ones. No, no! I'm referring to the savory kind you'll find nestled among the salty snacks at your local grocery store. (In Germany, you can find these corn cakes or rice cakes everywhere.)
Soooo: Whether you're looking for a lighter alternative to bread or just craving a bit of variety, these corn or rice cakes have it all. They are like a middle ground between eating the soup on its own or with bread
Must-Have Kitchen Helpers
I'm talking about the gadgety ones, not the two-legged ones. But if you have the latter - even better. (You're a lucky one, and you know that, right?)
If you're all about keeping it simple in the kitchen, a trusty knife, chopping board, and pan are the basics. But for those days when you need a little extra help, these handy kitchen tools are here to save the day (and shave off a few precious minutes)!
Hand blender
When it comes to pureeing soups, nothing beats the convenience of an immersion blender. If you don't have one, a good ol' potato masher will do the trick (almost) just fine!
Dicer
As soon as I have more than one carrot to finely dice, I bring out this little fun device for chopping vegetables.
I'll admit, I was a skeptic at first, but now I can't imagine my kitchen without it. The one I use is called the Nicer Dicer (cute, right?), but there are plenty of options on Amazon to suit your slicing and dicing needs.
Economy peeler
Another handy tool when it comes to carrots is a vegetable peeler.
For perfect, paper-thin carrot peels (and less waste), a good vegetable peeler is a kitchen essential. I'm a big fan of the ones from WMF—they get the job done with minimal fuss.
Without further ado, let's get cooking!
🍽 Recipe
Indian Red Lentil Soup With Carrots (Vegan)
Ingredients
- 250 g carrots about 3 medium-sized
- 1 large red onion
- 3 tablespoons rapeseed oil or coconut oil
- 250 g red lentils
- 2 teaspoons garam masala
- 1.5 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 1-3 small red chilies chopped (adjust the spiciness to your taste, I usually use 1 chili)
- 700 ml tomato passata or the same amount of canned tomatoes of your choice
- 400 ml coconut milk
- 750 ml vegetable broth
- Salt
- Pepper
- Juice of ½ lemon (optional)
Toppings (optional)
- Cilantro or parsley leaves
- Handful of pumpkin seeds or peeled hemp seeds or both
- Vegan cooking cream or vegan yogurt
Instructions
- Peel and finely dice the carrots.
- Peel and chop the onion.
- In a large pan, sauté the onions in oil until translucent.
- Add the carrots and lentils and fry for 2-3 minutes.
- Add the spices and chili pieces and fry briefly until everything is fragrant.
- Deglaze with tomato passata, coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the carrots are soft and the lentils are starting to break down.
- Puree the soup with an immersion blender until the desired creaminess is reached. (I prefer the soup to be somewhat chunky, so I leave some small carrot pieces.)
- Season with salt and pepper to taste. If you would like to bring out the flavors more, try adding the juice of half a lemon.
- Divide the soup between plates and serve sprinkled with your favorite toppings.
What's your favorite way to spice up your life (besides this soup, of course)? Share your go-to spices and flavor combos in the comments below if you're in a chatty mood, I'd love to know!
Wishing you planty of yummy soup delights,
Ramona
Psst, you'll also enjoy this Silky Celeriac Soup and the Romanian Green Bean Soup.
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