Carrot & Lentil Soup with Feta

Name: Carrot & Lentil Soup with Feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 tbsp rapeseed oil; 3 onions chopped (420g); 5 garlic cloves chopped; 750g carrots sliced; 1 tbsp smoked paprika; 1 tbsp ground coriander; 1 tbsp thyme leaves; 300g red lentils; 1.3l boiling vegetable stock made with 2 tsp bouillon powder; 2 x 400g cans chickpeas; 150g feta crumbled

4.35 (23)

⏱ 55 mins 🍽 Serves 6 ✅ Easy 🏷 Main course

This satisfying soup combines carrots and red lentils to create a thick, nourishing base. Flavoured with smoked paprika, coriander and thyme, it's bulked out with chickpeas for extra texture. Served with a generous topping of crumbled feta, it's a filling and flavourful lunch option that can be made ahead. The recipe yields six portions and takes just 55 minutes from start to finish.

Ingredients

2 tbsp rapeseed oil
3 onions chopped (420g)
5 garlic cloves chopped
750g carrots sliced
1 tbsp smoked paprika
1 tbsp ground coriander
1 tbsp thyme leaves
300g red lentils
1.3l boiling vegetable stock made with 2 tsp bouillon powder
2 x 400g cans chickpeas
150g feta crumbled

Method

Warm the rapeseed oil in a large saucepan. Cook the chopped onions for 10 mins, stirring often, until they begin to colour. Add the garlic and sliced carrots, cooking for a few more minutes, then mix in the smoked paprika, ground coriander, thyme leaves and red lentils.
Add the boiling vegetable stock, cover the pan and leave to simmer for 20 mins until the lentils are soft and pulpy. Take off the heat and use a hand blender to partially blend the soup, leaving some texture. Mix in the chickpeas along with their liquid and warm the soup through. Serve two bowls immediately, each with 25g of the crumbled feta. Allow the rest of the soup to cool before storing it in the fridge for up to four days. To serve, reheat a portion in a pan until very hot and finish with 25g of the remaining feta.