I’ve got a very quick and easy recipe for carrot orange and lentil soup this week, easing my lazy self back in to blogging. I’ve also given the site a bit of a facelift, still a work in progress so please excuse any weird behaviour for the next while!

carrot orange and lentil soup
carrot orange and lentil soup

The change of season always seems to lead to sniffles and a general feeling of being under the weather, here in Cork it wasn’t helped by a week of lovely warm sunshine which, in true Irish fashion, descended back into dark dreary weather before we knew it. As a result I found myself craving soups and stews again instead of the juices and salads of the week before.

This carrot orange and lentil soup packs a major nutritional punch, with plenty of fibre, protein and vitamins to keep you in top shape, ready for that summer sun if it ever returns. It’s quite a hearty soup thanks to addition of red split lentils which bulk it up nicely, it’s a perfect lunch option alone or with some crusty bread.

carrot orange and lentil soup
carrot orange and lentil soup

Ingredients for Carrot Orange and Lentil Soup

Serves 4
2 Tbsp Olive Oil
8 Large Carrots
1 Orange (zested and juiced)
1 Medium Onion
80g (1/2 cup) red split lentils
1 Tsp Ground Cumin
1 Tsp Dried Coriander Leaf
1 Litre Vegetable Stock

To Serve
Natural Yoghurt (I use Alpro Soy as a dairy free option)
Chopped Fresh Coriander
Toasted Cumin Seeds


1. Place a large, heavy bottomed saucepan on a medium heat and gently heat the olive oil, cumin and coriander leaf.
2. Chop the onion and carrot and add to the saucepan, stirring so that it is coated in the oil. Place a lid on for 3-5 mins and allow the onion and carrot to sweat. Be careful not to have the heat high, they shouldn’t brown, just gently heat to bring out the flavour.
3. Add the zest and juice of your orange, the litre of veg stock and the lentils.
4. Allow to simmer for at least 30 minutes until the lentils have softened.
5. You can serve immediately like this or use an immersion blender to blitz the soup until it’s smooth.
6. Serve with yoghurt, chopped coriander and toasted cumin seeds.
Note: To toast the seeds, place a clean, dry frying pan on a medium heat, add the seeds and toss for a couple of minutes until evenly browned.

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