Moroccan carrot & lentil soup

There are many reasons for this choice.

Soup is a great way to add veg into the diet & indeed into a child’s diet! This one is a firm family favourite of ours and indeed one of my favourite choices when preparing soup in the café. It ticks all the boxes of simple delicious & nutritious.

I always try & include a source of vegetable protein in my soups to make it a balanced meal. The lentils in this soup are a great source of vegetable protein and complex carbohydrates and these will help to provide a filling meal, help to balance blood sugar levels and to release energy slowly throughout the day. This soup can also be helpful to those looking for a gluten free lunch option as it is a hearty meal all on its own, or for those looking for a low calorie healthy lunch option…


2 large onions finely chopped
2 medium carrots finely chopped
3 garlic cloves crushed
1 tsp chilli powder
1 heaped tsp ground cumin
3 cups veg stock
1 cup red lentils, rinsed
1 tbsp dried mint
Juice of 1/2 freshly squeezed lemon (or more to taste )
Fresh mint to serve


Cook onion, carrots & garlic gently with a little olive oil & water until soft.

Add spices and cook for a few minutes.

Add lentils & stock & bring to the boil.

Reduce heat & simmer for about 20 minutes until the lentils are soft.

Add the lemon juice & dried mint, season with salt & pepper to taste.


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