Carrot & ginger lentil soup


I think it's fair to say that soup weather is here. Once I start wearing a scarf and putting mittens on kids before leaving the house, a hot bowl of soup for dinner starts to sound like a pretty awesome idea. This carrot and ginger lentil soup is hearty enough to be a main course soup. It can be bulked up with chopped cooked ham or leftover chicken, or made vegan by substituting vegetable stock for the chicken stock.

Soups are quick and easy to make for a weeknight dinner and can be a major budget helper when made from scratch. And don't make me go on about how healthy soups can be. No, seriously, don't make me. If it tastes good that's all I need to know.


Here's how I made it:

1 tbsp butter
1 cup onion, finely diced
1 cup carrot, peeled and finely diced
2 tsp ground ginger
1 tsp ground coriander
1/2 tsp salt
2 cups dried red split lentils
4 cups broth (I used chicken broth)
3 cups water

I started by melting the butter in a large stockpot over medium-high heat. I added the onion and carrot and cooked until soft. Next, I seasoned the veggies with the ginger, coriander and salt, then added the lentils, broth and water. The soup was brought to a boil then covered and simmered on low heat for 30 minutes.

A big pot of homemade soup. Easy and oh so good! 


We enjoyed this soup with grilled cheese sandwiches while chatting about favourite animals. Apparently sharks are better than orca whales because, duh, "They're SO cool." I love it when dinner time is peaceful and everyone leaves the table happy and with a full belly.


It's cold out there, baby, and a hot bowl of this soup warms the bones.

What yumminess is coming out of your soup pot lately? Is soup a cold weather meal for your family, or do you like it all year long? Leave a comment and let's talk soup!

11 comments:

  1. Mmm! Just happened on your blog, love it and how hearty and seasonal all your recipes are, yum! Definitely going to be trying some of these :-)

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  2. Do you think this will work if I just throw it all in the slow cooker and cook it on low for 8-10 hours?

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  3. My best guess is yes, you could do this in a slow cooker. As long as the lentils get cooked you've got soup, really!

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  4. Hello there! I came upon your blog through Pinterest. I pinned your apple pie oatmeal recipe, which I made for breakfast this morning and it was delicious by the way! So I decided to check out your other recipes. This one sounds tasty and simple, two things I look for ;-) So one question, could I use any kind of lentils for this soup because I don't have those pretty orange split ones that you have? Thanks

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    1. Hi ummi3 - Ya, go for it! Any kind of lentils will work in this recipe. Just check their tenderness during the cooking time and when they seem like the right texture to you, you're done. Have fun making soup!

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  5. This soup quickly became a family favorite! The spices are perfect! We fight over the leftovers in our house.

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    1. Nice! Glad to hear it. Well, not the fighting... :)

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  6. I just ate it. It was so good that tomorrow will eat it again :)

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  7. Thank you so much for this recipe, we have made this so many times and it's perfect! It's super filling and healthy, and makes it easy to stick to our budget. A little goes a long way, and we have leftovers for several days afterwards. We use vegetable broth instead, and it's an easy vegan meal :)

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    1. You're very welcome! Thanks for letting me know you find it yummy, healthy and cost-saving. Happy souping!

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  8. This soup looks really delicious and nutritious. I will definitely try this.

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