Recipe from Topfood
Carrot and red lentil soup
Cooking time: 1 hour
Servings 6
A spicy soup made of red lentils, onions, carrots and Cayenne pepper. This dish recipe turns out to be very flavorful, because of adding some oriental spices. Serve hot with fresh herbs!


  • Red lentil
    3 cups
  • Water
    12 cups
  • Carrot
    6 pcs.
  • Sweet pepper
    3 pcs.
  • Onions
    3 head
  • Garlic
    6 cloves
  • Ground coriander
    to taste
  • Ground cumin
    to taste
  • Turmeric
    to taste
  • Cilantro
    9 tsp.
  • Green onion
    to taste
  • Cayenne pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    333 kcal

  • Protein

    21 g

  • Fat

    1 g

  • Carbohydrates

    55 g


  • Peel onions, rinse and finely cut.

  • Peel garlic, rinse and crush in a press.

  • Peel carrots, rinse and grate.

  • Rinse sweet pepper. Cut in half, remove the seeds and finely cut.

  • Rinse herbs, finely cut. Leave a few sprigs of cilantro for garnish.

  • Rinse Cayenne pepper, cut in a random shape (See below how to chop it in a proper way).

  • Rinse red lentil 3-4 times. Fill a pot with water, add the beans and bring to a boil. Skim off any foam.

  • Next add chopped onions, crushed garlic and spices. Cook for about 15 minutes. 

  • Then add grated carrot, sweet pepper and cook until the vegetables are tender. Sprinkle with herbs, add Cayenne pepper (if you like spicy food, add more pepper rings). Garnish with cilantro sprigs.


  • Wear gloves and peel Cayenne pepper, so you do not burn your skin. First, rinse it, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.

Bon Appetit!

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