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Warming carrot and red lentil soup

Warming carrot and red lentil soup

What’s the weather like in your city? Here, at Belgium, fall has definitely arrived. The temperatures went down significantly, central heating started to work and the days are shorter and shorter. It’s just the right time to cozy up at home with something hot and delicious. Something like this warming carrot and red lentil soup!

Some years ago we started to add chili to lots of recipes – soups, stews, dhals. Gradually I got accustomed to it. And in cooler weather, I crave hot chili meals. Chili also helps the body to fight inflammation, clears a stuffy nose, improves body’s circulatory system and boosts immunity.

This carrot and red lentil soup are perfect for upcoming seasons. It warms you up, fills your belly and comforts you in case of bad weather. Basic ingredients, available year around make it easy to prepare this soup anytime. And thanks to the great combination of ingredients this soup is rich in vitamin E, A and C, iron, as well as fiber.

warming carrot and red lentil soup

The original recipe is from here.

Warming Carrot and Red Lentil Soup

Servings: 4-6


  • 500-600 grams carrots
  • ½ cup red lentils
  • 1-2 tablespoons cumin powder
  • ¼ – ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 sweet potato (optional)
  • 1 liter of vegetable stock (optional)
  • 200 grams Greek yogurt (optional, but highly recommended)
  • Few tablespoons of pumpkin seeds (optional, to garnish)


  1. Prepare the vegetables.
  2. Heat up a bigger pot. Once heated add the cumin and chili powder and fry for a minute.
  3. Add the olive oil and carrots and fry for couple more minutes.
  4. Pour in the vegetable stock (or water) to cover the carrots. Add lentils. Cover and let cook for about 20 minutes.
  5. After 20 minutes check whether the lentils and carrots are cooked. If necessary cook for 10 more minutes.
  6. Let the soup cool for a few minutes and then blend with an immersion blender.
  7. If the soup is too thick for your liking, add a bit more water or vegetable stock. Heat up the soup again. Season with more salt or chili if needed.
  8. Serve in small soup bowls, topped with the Greek yogurt and garnished with pumpkin seeds for extra crunch. To make it more filling serve with few slices of sourdough bread.

warming carrot and red lentil soupwarming carrot and red lentil soup

Did the fall weather arrive in your city yet? What is your comfort food for cool weather? Share in the comments section!