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  • Anna

Carrot and lentil soup

Updated: Aug 8, 2020

Fletcher started eating this as a puree and as he got older I switched the water for stock and now serve it with bread for dinner.

*this is a photo of carrot soup without the lentils. I'll get a picture of the carrot and lentil soup when I make it next.


  • 4 large carrots

  • 1/2 cup dry lentils (if using tinned lentils, just add them with about 5 mins to go)

  • Approx. 2 cups salt reduced vegetable stock or water

  • Pinch cinnamon

  • Pinch cumin


  1. Peel and chop carrots into 2cm pieces

  2. Place chopped carrots and lentils in a medium saucepan

  3. Fill with enough water or stock to just cover the vegetables and lentils

  4. Add spices and cook for approximately 15 minutes until carrot is soft

  5. Blitz with a stick mixer to your desired texture.

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