Smooth and Creamy Pureed Lentil Soup



  • 1 tbsp olive oil
  • 1 onion chopped
  • 5 medium carrots coarsely grated
  • 150 g (3/4 cup) lentils
  • 1 litre (5 1/2 cups) vegetable stock/broth
  • 100 ml (1/4 cup) milk or dairy free milk
  • 1 tsp ground cumin

To serve (optional)

  • Grated Paremesan


  • Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
  • Stir in the carrots, lentils, stock, milk and cumin, then bring to a boil.
  • Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
  • Puree with a hand held blender or food processor. Add more water to thin, if desired.
  • Ladle the soup into bowls and optionally serve with fresh parmesan cheese.
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