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Everyday · Lunch
Carrot lentil soup
A thick, comforting soup with simple pantry spices.
Your dinner readiness
One cooking vessel, knife and board · listed total 30 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 122 g50 kcal · Protein: 1.1 g · Carbohydrates: 11.7 g · Fat: 0.3 g
≈ 120 g422 kcal · Protein: 29.6 g · Carbohydrates: 76 g · Fat: 1.3 g
≈ 70 g28 kcal · Protein: 0.8 g · Carbohydrates: 6.5 g · Fat: 0.1 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 1.1 g4 kcal · Protein: 0.2 g · Carbohydrates: 0.5 g · Fat: 0.2 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
Water is not counted as a pantry ingredient. All other listed ingredients are included in matching.
Let’s cook
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Make it your own
Before you start
Cut the carrots small enough to soften alongside the lentils. Keep extra water nearby to adjust thickness.
Make it your own
Leave the soup chunky or mash some of it against the side of the pan.
Expected result
Mashing gives a thicker texture without adding cream. Leaving the pieces intact gives more bite.
Your cooking memory
Save what you changed and what worked. This stays on this device and appears in My kitchen.
Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.