Moroccan · Soup
Cumin, Carrot & Red Lentil Soup
A weeknight staple across Moroccan homes: sweet carrots and red lentils simmered with onion, garlic and a good hit of cumin, then blended into a smooth, warming bowl finished with lemon and coriander. It's cheap, quick, naturally vegan and endlessly comforting.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g red lentils, rinsed
- 500 g carrots, sliced
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 tsp cumin
- 1/2 tsp paprika
- Pinch of chilli
- 3 tbsp olive oil
- 1.2 litres vegetable stock
- Juice of 1 lemon
- 1 tbsp chopped coriander
- Salt and pepper
Method
- 1
Start
Soften the onion and garlic in olive oil, then stir in the cumin, paprika and chilli.
- 2
Add vegetables
Add the carrots and lentils and toss in the spiced oil.
- 3
Simmer
Pour in the stock, season, and simmer 25 minutes until the carrots and lentils are soft.
- 4
Blend
Blend smooth, loosening with water to your preferred thickness.
- 5
Finish
Stir in the lemon juice and adjust seasoning.
- 6
Serve
Serve with coriander, a swirl of oil and warm bread.
Chef's tips
- Red lentils need no soaking and break down to thicken the soup.
- Toast the cumin in the oil for a deeper, rounder flavour.
- A squeeze of lemon at the end lifts the sweetness of the carrots.
Frequently asked questions
Can I freeze it?
Yes — it freezes and reheats beautifully. Loosen with a little water when warming, as it thickens on standing.
How do I make it richer?
Stir in a spoon of harissa or a swirl of yogurt at serving, or finish with browned onions for extra depth.