Red lentil, carrot & chilli soup

A healthy lunch choice that is tasty and nutritious.


  • 0.50 onion (diced)
  • 1 clove of garlic (crushed)
  • 1 tblsp olive oil
  • 2 carrots (scrubbed, topped and tailed, but not peeled)
  • 125 g dried red lentils
  • 0.25 tsp dried cumin
  • 0.25 tsp dried ginger
  • 0.25 tsp dried coriander
  • 750 ml vegetable stock
  • 0.50 red chilli (finely sliced)
  • handful of fresh chopped coriander


  1. Simmer the onion and garlic in the olive oil until soft.
  2. Then add the carrots, lentils and dried herbs and spices.
  3. Add in the stock and boil until the carrots are cooked and the lentils look slightly mushy.
  4. Add in the sliced chilli.
  5. When the soup has cooled slightly, whiz it with a hand blender and then add the fresh coriander.


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