Carrot, Coriander and Lentil Soup

Prep time 10 min cook time 35 min serves 6 Super Easy

The crushed chillies bring the heat, and the red lentils pack a great protein boost. This bright soup is bound to cheer you up on even the greyest of cold days.

Typical nutritional content (per portion)

159Calories 3.1gFat 0.5gSaturates 6.7gProtein 6.1gFibre 23gCarbohydrate 10gSugars 0.57gSalt


2 stalks celery, chopped
6 large carrots, washed and chopped (no need to peel)
140g split red lentils, rinsed through a sieve
1.2 litres of low-salt vegetable stock
1-2 teaspoons of honey (optional)
Freshly ground black pepper to taste
1 teaspoon crushed chillies (or less if you like it mild)
1 handful of coriander sprigs, chopped
Sprinkle of pumpkin seeds or coriander sprigs to garnish


In a large heavy-based saucepan, sweat the onions and celery gently in the olive oil until soft.

Add the carrots, cover and gently sweat some more until beginning to glaze.

Add the lentils and stock. Simmer for 20-30 minutes until everything is soft.

Add the honey (if using) and season with the coriander sprigs, freshly ground black pepper (to taste) and crushed chillies.

Using a hand blender, liquidise until you have a silky smooth texture. Garnish with a sprinkle of pumpkin seeds or some extra coriander leaves.

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