Healthy Carrot, Lentils & Cumin Soup

Carrot, Lentil & Cumin Soup

Servings 4 bowls
Prep Time 15 minutes
Cook Time 1 hour
5 minutes


  • Blender
  • Cooking pan


  • 1 Onion big, or 2 smaller ones
  • 1 clove Garlic
  • 600 gram Carrots
  • liter Stock
  • 1 Bay Leaf
  • tbsp Ground Cumin
  • 140 gram Red Lentils
  • ½ Orange


  • Spring Onion
  • Chili Oil
  • Creme Fraiche
  • Cumin whole



  • Let's chop everything first! Clean the carrots and cut them in small pieces. Cut the onion in rings and the garlic in slices.


  • Add some olive oil to the cooking pan and add the garlic, onion and ground cumin. Bake these until glossy and browned.
  • Then add the bay leaf, stock, carrots and red lentils. Bring this to a boil and let it cook for about 30 minutes.
  • When the lentils and carrots are cooked, you can add the juice of half an orange. Blend the soup until smooth. If you prefer the soup to be a bit thinner you can add some extra water or stock (during the blending).
  • Serve the soup with some freshly fine grated orange zest, creme fraîche, spring onions, chili oil and cumin.
Course: Soup
Cuisine: Sustainable
Keyword: Comfortfood

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