Carrot and Lentil Soup (Ve)


  • 3 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 heaped teaspoon harissa
  • 1 teaspoon coriander seeds
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stick, chopped
  • 750g carrots, chopped
  • 300g red lentils
  • 3 bay leaves
  • 2 teaspoons salt flakes
  • Juice of 2 oranges
  • Juice of 1 lemon

To serve

  • Sumac
  • Fresh coriander
  • Bread


Set a large saucepan over a medium heat and pour in the oil. Add the cumin, harissa, coriander seeds, onion, garlic and celery and cook for 5 minutes. Now tip in the carrots, pour in 2 litres of water and bring to the boil. Add the lentils and bay keaves, reduce the heat to a simmer and cook for 30 minutes.

Turn off the heat, remove the bay leaves and blend until smooth. Stir in the salt, then the orange and lemon juices. Taste and add more harissa and/or salt if you like.

Serve warm and offer sumac and fresh coriander at the table, as well as lots of bread.

Adapted from a recipe in Scandinavian Green by Trine Hahnemann