Hello food lovers! Today, I’m excited to bring you a recipe that has been warming hearts and belly alike in my household: a Middle Eastern Spiced Lentil and Carrot Soup, finished with a luxurious yogurt drizzle. This bowl of comfort is perfect for those chilly evenings when you crave something cozy yet packed with flavour.
I have always been a fan of lentils; they are nutritious, hearty, and incredibly versatile. Plus, they are budget-friendly, which is always a bonus in my book! Marrying lentils with the earthy sweetness of carrots and layering them with fragrant Middle Eastern spices takes this humble soup to delightful new heights.
I must confess that soup-making has become somewhat of a meditative practice for me, especially on rain-soaked weekends here in the UK. There’s something about the aroma of sautéed garlic and onions mingling with spices that feels utterly soothing, almost like a big hug in the kitchen. The process invites you to pause and savour the moments where cooking transforms everyday ingredients into something truly special.
As you might know, I love giving dishes a finishing touch that elevates them without much effort. Enter the yogurt drizzle! It adds a refreshing tang that beautifully balances the rich, spiced flavors of the soup. Trust me, once you’ve tried this simple addition, you’ll never look at soup-making the same way again.
For those of you looking to add a bit of heat, a dash of cayenne pepper will certainly do the trick. And don’t forget the fresh coriander—a final flourish that adds brightness and a hint of citrus that is just irresistible.
Whether you’re seeking solace in a bowl after a long day or you’re hosting friends and family, this Spiced Lentil and Carrot Soup is sure to be a hit. It’s a wonderful recipe to prepare in advance, making weeknight dinners a breeze.
So let’s get our soup ladles ready and dive into this beautiful medley of flavours. I promise you, it’ll quickly become a staple in your kitchen, just like it has in mine. Until next time, happy cooking!
Ingredients
– 200g red lentils, rinsed
– 3 medium carrots, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 1.5 liters vegetable stock
– Salt and pepper to taste
– 150g plain yogurt
– Juice of 1 lemon
– Fresh coriander leaves for garnish
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
2. Add the minced garlic and the spices—cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for an additional 1-2 minutes, stirring frequently, until the spices release their aroma.
3. Stir in the diced carrots, ensuring they are well coated in the spices.
4. Add the rinsed red lentils to the pot, followed by the vegetable stock. Stir to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer for 25-30 minutes, or until the lentils and carrots are tender.
6. Once cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches in a countertop blender, then return to the pot.
7. Season the soup with salt and pepper to taste. Add the lemon juice and stir well.
8. In a separate bowl, whisk the yogurt until smooth. Drizzle the yogurt over the soup when serving.
9. Garnish each serving with fresh coriander leaves and an extra spoonful of yogurt if desired.
10. Serve hot and enjoy the comforting flavors.
