Image of Indian Spiced Lentil and Carrot Soup

Indian Spiced Lentil and Carrot Soup

Created by SteveA

A thick, warming spicy Indian style lentil and carrot soup, great for a cold winter's evening. This will also freeze easily to be reheated another time.

5 people
Difficulty rating of
Prep time
10 minutes
Cook time
25 mins


  • 350g split red lentils
  • 1 large onion
  • 5 cloves garlic
  • 2 teaspoons cummin seed
  • 1 teaspoon coriander seed
  • 3 pods cardamom
  • 6 large carrots
  • 1 1/4 litres light vegetable or chicken stock
  • 3 red chillies (de-seeded, birds eye if possible)
  • several good grinds course ground pepper
  • to taste salt
  • good couple of handfuls fresh coriander
  • 5 tblspns plain yogurt

Recipe Method

Chop the onion till finely diced, then fry off in a large pan on a low gas for around 8 mins till translucent and soft.

Toast the coriander and cummin seed in a pan on a low heat for 20 seconds, then grind these as finely as possible.

Chop the chillies and garlic into fine slices (or crush the garlic) and add to the pan along with the spices for a couple of minutes.

Chop the carrots into mixed sized slices (some will puree, others will remain to add texture). Add these to the pan, along with the stock. Season well with coarse ground pepper.

Bring the stock to the boil, then reduce to a simmer and cook till the lentils are tender, around 20-25 minutes.

Check the seasoning (it might not need much salt if your stock is already salty), then serve, topping with some chopped corriander and a tablespoon of yogurt (if desired).


If you don't have cummin and coriander seed, just use ground. Just add extra chillies if you want it extra hot !

Review 5.0 / 5 from (1) review

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Reviews and Comments

  • Kirsty68 17/01/2013 Review Score: 5
    I love soups, especially over winter, and this one was great. Quite a bit of work, but worth it.

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