When the weather cools off, it's great to have some soup recipes up your sleeve. We recommend this carrot and lentil soup, which is ready in ten minutes. It's very filling and warming too. Eat it with your favourite bread to add some carbohydrates, or add a poached egg on top - and it's good to go!
Shop ingredients
Nutrition (1 serving)
- 182 kcal
- 20,2 g carbohydrates
- 7,7 g fats
- 7,3 g protein
Per 6 portions
Per 6 portions
- 600 g carrots
- 130 g red lentils
- 150 ml vegetable broth
- 900 ml water
- 125 ml coconut milk
- 1/2 tsp chilli
- salt
- pepper
- parsley
- 10 g avocado oil
- sour cream
Instructions
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Peel and roughly shred the carrot.
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Rinse the lentils under lukewarm water.
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Add the oil to a saucepan and cook the shredded carrot.
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Add the rinsed lentils, stock, water, pinch of salt and pepper. Cover with a lid and leave it to cook for 15 minutes.
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Blend the cooked mixture until creamy and smooth, then add the coconut milk as well as salt, pepper and herbs according to your own taste.
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Serve with (plant‑based) sour cream, toasted bread or seeds.
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Enjoy!
