I remember the first time I tried Jamie Oliver’s Carrot and Red Lentil Soup. I was looking for something light but filling-something comforting yet healthy-and this soup ticked all the boxes. One cold, rainy afternoon, I decided to give it a go. The smell of the carrots, onions, and spices filling the kitchen was enough to make me forget all about the dreariness outside. As the soup simmered, I felt like I was transported to a cozy café, sipping on something warm and satisfying. It was a revelation. That’s the magic of a good soup-it warms you up, nourishes you, and just makes everything feel a little bit better.
Since then, I’ve made this soup countless times, and it’s become one of my go-to recipes when I need something quick, healthy, and satisfying. I love how the combination of carrots and lentils is so simple yet so rich in flavor. It’s one of those dishes that feels homemade without requiring too much effort.
Jamie Oliver’s Carrot And Red Lentil Soup Recipe
This recipe has been a lifesaver for me, especially when I want to whip up something in a pinch. It’s packed with flavor, rich in nutrients, and can easily be adjusted to fit different tastes or dietary needs.
What I love about Jamie Oliver’s Carrot and Red Lentil Soup is how he combines simple ingredients with big flavors. The addition of cumin and coriander gives it a subtle warmth, while the red lentils offer a smooth texture and make it hearty enough to be a meal on its own. The whole dish is like a warm hug in a bowl.
Ingredients Needed
Here’s what you’ll need for Jamie Oliver’s Carrot and Red Lentil Soup:
- Carrots: 6 medium-sized, peeled and chopped into small chunks.
- Red lentils: 1 cup, rinsed well.
- Onion: 1 large, chopped.
- Garlic: 2 cloves, minced.
- Celery: 2 sticks, chopped (optional but adds great flavor).
- Ground cumin: 1 teaspoon.
- Ground coriander: 1 teaspoon.
- Vegetable stock: 1 liter (or chicken stock if you’re not vegetarian).
- Olive oil: 2 tablespoons.
- Lemon: For a splash of freshness (optional).
- Fresh parsley: Chopped, for garnish.
How To Make Jamie Oliver’s Carrot And Red Lentil Soup
Making this soup is ridiculously easy. I always get the veggies prepped first, then let the stovetop do the hard work.
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Heat olive oil in a large pot.
- Over medium heat, add the chopped onions and garlic. Sauté until soft and fragrant-about 5 minutes.
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Add the carrots and celery.
- Stir them in, letting them cook for another 5 minutes. This really brings out their natural sweetness.
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Add the spices.
- Sprinkle in the cumin and coriander, stirring well. The aromas that fill the kitchen are incredible!
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Add the lentils and stock.
- Pour in the vegetable stock, and bring the whole mixture to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, or until the lentils and carrots are soft.
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Blend the soup.
- Using an immersion blender or a regular blender, blend the soup until it’s smooth and creamy. You can leave it a bit chunky if you prefer some texture.
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Taste and adjust.
- Season with salt, pepper, and a squeeze of lemon juice if you like a little tang.
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Serve with fresh parsley.
- Ladle into bowls and garnish with a sprinkle of fresh parsley.
Ingredient Science Spotlight
When making this soup, the science behind some of the ingredients is fascinating. For instance:
- Carrots: These root vegetables are packed with beta-carotene, which the body converts into vitamin A. This is great for maintaining healthy vision and skin. The sweetness of the carrots balances out the earthiness of the lentils, creating a harmonious base for the soup.
- Red Lentils: Packed with protein and fiber, lentils are the perfect base for a hearty soup. The reason they cook so quickly is that they’re split and hulled, so they absorb liquid more readily than other beans. The fiber in lentils also helps regulate digestion.
- Cumin and Coriander: These spices add a depth of flavor without overpowering the dish. Cumin has anti-inflammatory properties, and coriander is known for its ability to aid digestion. They give the soup its unique warmth.
Expert Tips
- Texture: If you prefer a chunkier soup, don’t blend it all the way. Simply blend half of it and leave the rest in its original form.
- Spice Adjustments: If you’re not a fan of cumin, you can replace it with smoked paprika for a smoky flavor. For a more robust heat, add a pinch of chili flakes or cayenne pepper.
- Make it Creamy: For a richer texture, you can add a splash of coconut milk or a dollop of Greek yogurt when serving. This will give it an even smoother, creamier mouthfeel.
- Prep Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. The flavors actually deepen as it sits, making it even more delicious on day two.
Recipe Variations
One of the reasons this recipe is so great is that it’s so adaptable. Here are a few variations I’ve tried over the years:
- Add greens: Spinach or kale can be thrown in towards the end of cooking for an extra nutrient boost.
- Roast the carrots: If you want to bring out even more sweetness, roast the carrots with a bit of olive oil and salt before adding them to the soup.
- Different Lentils: Though red lentils are my go-to, yellow lentils or green lentils can be substituted. Just keep an eye on the cooking time as different lentils have varying cook times.
- Make it meaty: If you’re craving a heartier meal, try adding sausage or chicken to the mix.
Final Words
This soup is one of those recipes that never disappoints. It’s simple yet satisfying, with layers of flavors that feel both fresh and comforting. And the beauty of it is that it’s so easy to make, yet it tastes like you’ve been slaving away in the kitchen all day. I love the versatility-it’s a recipe you can tweak to your own liking and still come out with something delicious.
FAQs
What Are The Main Ingredients For Jamie Oliver’s Carrot And Red Lentil Soup?
The main ingredients are carrots, red lentils, onions, garlic, ginger, vegetable stock, and a few spices like cumin and coriander.
How Long Does It Take To Make Jamie Oliver’s Carrot And Red Lentil Soup?
It takes about 40 minutes to make, including prep time.
Can I Make Jamie Oliver’s Carrot And Red Lentil Soup In Advance?
Yes, it stores well in the fridge for up to 3 days, and you can freeze it for longer storage.