Simple but tasty Spicy Carrot and Lentil Soup
This is actually a recipe I have been making for years. I used to always make up a big pot of this when I was doing Weight Watchers as it was really low in points of course on Slimming World it is totally syn free and SP friendly too, which is even better.
There are such basic ingredients in this Spicy Carrot and Lentil Soup, yet it is really filling and comforting on a cold winter’s day.
If you want to add some protein to this, it would be great with the shredded cooked chicken mixed in.
I love fresh coriander so always add a little bit to the top as a garnish for this Spicy Carrot and Lentil Soup, but if you don’t like it then just omit it.
For this soup I use red lentils, they cook pretty quickly, the chunkier lentils like green or brown, take a bit longer to cook. The red lentils really are great for thickening soups and take on all the flavour that you add.
If you like a smooth kind of soup, then feel free to blend this, but personally I like soups that have chunks, so I always leave as it is, or blend half so that you still retain some of the veg.
This soup can also be cooked in a stove or an instant pot.
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
Click here to read more about the instant pot on Amazon
Check out my other: Instant Pot Recipes
This Spicy Carrot and Lentil Soup serves 4, but if you want to make more so you have some to freeze, then just double up the ingredients. Which will give you plenty of leftovers to tub up into portions and freeze for another day. I love batch cooking things like this, it’s great for busy days, I can just open my freezer and pull out a tub of something I have frozen. I always add a little label to the tub, with what it is and the syn value, so I know at a quick glance.
Extra Easy/SP - syn free per serving
Green - syn free per serving
WW Smart Points - 4
- 2 large carrots, sliced
- 2 stalks of celery, finely sliced
- 1 red onion, finely chopped
- 2 cloves of a garlic, crushed
- 1 tsp of fresh grated ginger
- 1 cup/240ml of red lentils
- 4 cups/960ml of chicken or vegetable broth/stock
- ½ cup/120ml of passata
- 1 tsp of chilli powder
- 2 tsp of ground cumin
- 2 tsp of ground coriander
- spray oil
- salt and pepper to season.
- some fresh chopped coriander
- Spray a large saucepan with spray oil and add the onions, garlic, ginger and celery until fry until softened.
- Add the carrots and a couple of tablespoons of the stock, cook for a further 3-4 mins
- Stir in the lentils, passata, cumin, coriander and chilli
- Add the stock, bring to the boil and simmer for approx 20 mins until carrots are softened.
- Season as needed with salt and pepper.
- Serve topped with some fresh coriander.
Nutritional information is an estimate and is to be used for informational purposes only
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Nutritional information is an estimate and is to be used for informational purposes only
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This looks so tasty. I used to make a similar one years ago but i need to start again. The 7in1 cooker thing looks interesting. off to have a nosy on amazon and adds red lentils to the shopping list
If passata is not available in the U.S . Grocery stores, what can be used as a substitute?
Hi there, you can use crushed tomatoes/tomato puree (not paste), they are pretty much the same thing 🙂
I made this soup, it is to die for recipe!!!! Shared in my SW group andagain-big success!
I don’t think I’ve ever commented on a recipe before, but made this to take to work and it was one of the most amazing soups I’ve ever made! Got some proper love for this!!!