Chilli, Coriander, Carrot & Red lentil soup


100grams/4oz Red lentils

450 grams/1lb Carrots peeled and grated

450 grams/1lb Potatoes peeled and grated

2L/4 pints of fresh or prepared Chicken stock

2L/4 pints of fresh or prepared Vegetable stock

1 teaspoon of Chilli flakes (or more if preferred)

A large bunch of fresh Coriander chopped or 2 teaspoons of dried coriander

Freshly ground Salt and pepper to taste


In a large 6 Litre stock pot bring the stock to the boil, adding the chilli flakes.

Add the Red lentils stirring to prevent sticking bring to the boil for ten minutes.

Peel and grate the potatoes and carrots adding to the pan, stirring well cook for ten minutes.

Add the chopped coriander, salt and pepper to taste, cooking for a further ten minutes.

Serve with crusty fresh bread and butter – gluten and dairy free if you’re like me!

Chilli Coriander Carrot Red lentil

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via Chilli Coriander Carrot Red lentil.

Carrot and Red lentil Soup (Vegetarian)


500 grams/ 1 lb Red lentils

4 large carrots finely grated or chopped in a food processor

2 medium potatoes finely grated or hopped in a food processor

2 litres/ 4 pints of vegetable stock (Chicken or Ham stock is fine if preferred)

Freshly ground black pepper to taste

Sprinkling of dried chilli flakes to taste

Freshly chopped Coriander to garnish if you have it or dried coriander


  1. Place the Red Lentils, carrots, potatoes in a large stock pot and stir well.
  2. Add the pepper, chilli flakes and stock stirring well boil for ten minutes – scooping off any scum from the red lentils.
  3. Turn on low to simmer for twenty to thirty minutes.
  4. Serve with fresh bread or croutons.
  5. Garnish with chopped coriander fresh or dried to taste.

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