Red lentil soup with carrots
A creamy lentil and carrot soup enriched with peanut butter and warming spices, blended until smooth and topped with crunchy almonds, parsley, and a hint of chilli.
Updated : 10 September, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
1
Onion
3
Garlic
200 grams
Red lentils
350 grams
Carrot
1 teaspoon
Curry paste
1 teaspoon
Ground cumin
2 tablespoon
Peanut butter
1 liter
Vegetable broth
30 grams
Almond
to taste
Salt
to taste
Ground black pepper
pinch
Chilli flakes
small handful
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large pan over a low heat, then add the chopped onions, garlic, and carrots. Cook gently for about 5 minutes, or until the onions have softened.
Step 2
Stir in the curry powder and cumin, frying for another minute to release their fragrance. Add the lentils, peanut butter, and stock, then bring to a simmer. Cook for 20-25 minutes, or until the carrots are tender and the lentils are fully cooked.
Step 3
Once the soup base is ready, blend with a handheld blender until smooth and creamy.
Step 4
Roughly chop the almonds and prepare to serve.
Step 5
Ladle the soup into bowls, then top with the chopped almonds for crunch and garnish with a light sprinkle of dried chilli flakes and fresh parsley. Adjust seasoning with salt and pepper if needed before serving.