Jamie Oliver’s Carrot and Red Lentil Soup is a comforting, hearty and nutritious dish that’s perfect for cooler days. It’s a blend of earthy carrots, soft red lentils and fragrant spices, all simmered together to create a rich, velvety texture. The beauty of this soup lies in its simplicity. It’s vegan-friendly, packed with plant-based protein from the lentils and full of vitamins and minerals from the carrots.
The soup is not just delicious but also super versatile. You can adjust the spices to suit your tastes or add in extra ingredients to switch things up. It’s the kind of dish that feels like a warm hug in a bowl, ideal for meal prepping or serving as a starter for a family dinner.
Jamie Oliver Carrot And Red Lentil Soup Recipe
Ingredients Needed
- Carrots – The star of the show! You’ll need about 6-8 medium-sized carrots, peeled and chopped. Carrots give the soup its natural sweetness.
- Red Lentils – These lentils cook quickly and break down nicely, thickening the soup as it simmers. Around 200g (about 1 cup) should do.
- Onion – One medium onion, finely chopped, brings a mild sweetness and depth of flavor.
- Garlic – 2 cloves, minced, for that aromatic punch that complements the earthy flavors of the carrots and lentils.
- Vegetable Broth or Stock. About 1 liter (4 cups) to help bring everything together. You can use a homemade vegetable stock or store-bought for convenience.
- Olive Oil – A couple of tablespoons to sauté the onions and garlic, helping to release their natural flavors.
- Ground Cumin and Ground Coriander. These two spices add warmth and complexity to the soup. They’re not overpowering but give a nice background note.
- Ground Turmeric – A small pinch of turmeric adds an earthy flavor and brightens up the color of the soup.
- Fresh Ginger (optional) – A small knob of fresh ginger can be grated for a zingy, slightly spicy kick.
- Salt and Pepper – To taste, of course!
- Fresh Herbs (optional) – Fresh parsley or cilantro can be used as a garnish to add freshness and color.
Equipment Needed
- Large Pot or Dutch Oven. You’ll need a sturdy pot to cook the soup in. A large Dutch oven works great because it retains heat well and allows you to stir the soup easily.
- Sharp Knife – For chopping the vegetables, especially the carrots and onion. A sharp knife will make your prep work quick and safe.
- Chopping Board – Essential for any vegetable prep.
- Wooden Spoon or Ladle. For stirring the ingredients in the pot.
- Blender or Immersion Blender. If you like your soup smooth, a blender will help purée the ingredients. Alternatively, an immersion blender is a quick and easy option as you can blend the soup directly in the pot.
- Measuring Cups/Spoons – To measure out the spices and liquids.
How To Make Jamie Oliver’s Carrot And Red Lentil Soup
Step 1: Prep the Veggies
Start by peeling and chopping your carrots into small chunks. Finely chop the onion and garlic. If you’re using fresh ginger, peel and grate it.
Step 2: Sauté the Aromatics
Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5-7 minutes until it’s softened and golden. Add the garlic, ginger (if using), cumin, coriander and turmeric. Stir everything together for another minute or so, allowing the spices to bloom and fill your kitchen with an amazing fragrance.
Step 3: Add Carrots and Lentils
Toss the chopped carrots into the pot and give everything a good stir. Then add your red lentils and mix them in with the veggies and spices. The lentils will absorb some of the flavors as they cook.
Step 4: Pour in the Broth
Add the vegetable broth or stock to the pot and bring everything to a boil. Once it’s boiling, reduce the heat to a simmer. Let it cook for about 20-25 minutes or until the carrots are tender and the lentils are soft and starting to break down.
Step 5: Blend the Soup
Once everything is cooked, you can either use an immersion blender right in the pot or transfer the soup in batches to a regular blender. Blend it until it’s smooth and creamy. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
Step 6: Taste and Season
Give the soup a taste and adjust the seasoning with salt and pepper. If you want to take it up a notch, you can add a squeeze of fresh lemon juice or a drizzle of olive oil for extra richness.
Step 7: Serve
Serve the soup hot, garnished with fresh herbs if you like. Pair it with some crusty bread or a simple salad for a complete meal.
What I Learnt
Making Jamie Oliver’s Carrot and Red Lentil Soup taught me a few key things about cooking with simple ingredients. First, spices are everything. The cumin, coriander and turmeric are subtle but they elevate the soup and add a depth of flavor that goes beyond the basic carrot-and-lentil combo.
Second, lentils are super versatile and filling. They not only thicken the soup but also bring a rich, creamy texture once blended. I’ve found that adding lentils to soups is an easy way to get more plant-based protein into meals without needing to rely on meat.
Lastly, blending the soup makes a world of difference. The smooth texture creates a lovely contrast to the chunks of carrots and gives it that velvety finish that makes it so comforting.
Recipe Tweaks For Jamie Oliver’s Carrot And Red Lentil Soup
Jamie Oliver’s carrot and red lentil soup is already a solid, hearty dish but there’s always room to make it your own. Here are some ideas.
1. Spices And Herbs
- Ginger and Turmeric: Add a bit of fresh ginger or a spoonful of turmeric to give the soup a warmer, more aromatic kick. Both of these spices bring a depth of flavor and health benefits like anti-inflammatory properties.
- Curry Powder or Cumin: If you’re after more of a spicy kick, a spoon of curry powder or cumin adds a fragrant, earthy touch that pairs beautifully with the lentils.
- Fresh Herbs: A few fresh herbs like cilantro or parsley right before serving can bring freshness and a slight contrast to the hearty soup.
2. Add Some Greens
- Spinach or Kale: Add a handful of fresh spinach or chopped kale in the final stages of cooking. They’ll soften quickly and give the soup a nice green boost.
- Mint: If you’re aiming for a more refreshing soup, a handful of fresh mint adds a surprising lift that works especially well if you’ve played up the spices.
3. Creaminess Boost
- Coconut Milk: To elevate the creamy texture and bring in a subtle sweetness, a splash of coconut milk can turn the soup into something extra luxurious.
- Greek Yogurt: A spoonful of plain Greek yogurt stirred in before serving adds richness and tang.
4. Roasted Veggies
- Roasted Carrots or Sweet Potatoes: Roasting the carrots before adding them to the soup can deepen their flavor. You can even toss some sweet potato in the oven for extra sweetness and a little caramelization.
- Leeks or Shallots: Sautee leeks or shallots in butter before adding them to the soup for a sweet, savory layer of flavor.
5. For A Protein Punch
- Chickpeas: Toss in some chickpeas (either canned or cooked) for extra protein and texture. They’ll also add a lovely earthy flavor.
- Chicken: If you’re not vegetarian, adding grilled chicken pieces or even shredded rotisserie chicken will make this soup feel like a more complete meal.
Storage Tips For Leftovers
When it comes to storing leftovers, this soup is a dream because it keeps well and even tastes better after sitting for a while. Here’s how to make the most of it:
1. How To Store
- In the Fridge: Let the soup cool down to room temperature, then transfer it to an airtight container. It’ll last for up to 4 days in the fridge. If you like it more flavorful, it might even improve after a day or two as the spices meld together.
- In the Freezer: This soup freezes really well! Pour the cooled soup into freezer-safe containers or bags. Just make sure to leave some space at the top of the container for expansion. It should keep for up to 3 months in the freezer.
2. Reheating Tips
- On the Stove: For best results, reheat it slowly on the stove. If it’s a bit thick after sitting in the fridge, just add a splash of water or broth to thin it out to your desired consistency.
- Microwave: If you’re in a rush, the microwave works too. Just cover the soup and heat it in short bursts, stirring in between so it heats evenly.
3. Avoid Overcooking On Reheat
- Keep in mind, red lentils tend to break down as they cook and they’ll break down even more if you overheat the soup. So, gentle reheating is key to maintaining a good texture.
What To Eat With Jamie Oliver’s Carrot And Red Lentil Soup?
This soup is a cozy, satisfying dish on its own but if you’re looking to round it out, here are some great side options:
1. Crusty Bread
- Sourdough or Ciabatta: A thick slice of sourdough or ciabatta with a bit of butter is all you need. The crunchy exterior and soft inside are perfect for dipping into the soup.
- Garlic Bread: For a bit more indulgence, garlic bread is an easy way to elevate the meal. The garlic adds a savory, aromatic bite that contrasts well with the sweet, earthy soup.
2. Salads
- A Simple Green Salad: Something fresh and crisp like a mixed green salad with a lemony dressing works beautifully to balance out the richness of the soup.
- Carrot Salad: A light, fresh grated carrot salad with a citrus dressing would add a nice zing and enhance the carrot flavors in the soup.
3. Cheese
- Feta or Goat Cheese: A crumbled feta or tangy goat cheese adds a creamy, slightly salty contrast that works especially well with the natural sweetness of the carrots and lentils.
- Cheddar: If you want a more traditional pairing, a sharp cheddar adds a bite that cuts through the creaminess of the soup.
4. Protein
- Grilled Chicken or Tofu: For something more filling, grilled chicken or a slice of roasted tofu on the side gives you the extra protein without overpowering the soup.
- Boiled Eggs: Soft-boiled eggs are also a great option. The richness of the yolk will complement the smoothness of the soup.
FAQs
Can I Make Jamie Oliver’s Carrot And Red Lentil Soup Ahead Of Time?
Yes! This soup actually tastes better the next day. Just store it in an airtight container in the fridge for up to 3 days, or freeze it for up to a month.
What Can I Use Instead Of Red Lentils In Jamie Oliver’s Soup Recipe?
You can substitute red lentils with yellow lentils or split peas, though the texture might be a little different. Just adjust the cooking time as needed.
How Can I Make Jamie Oliver’s Carrot And Red Lentil Soup Spicier?
To add some heat, try adding a pinch of chili flakes, a chopped fresh chili, or a dash of hot sauce during cooking.
