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Spiced Roast Carrot Soup

with Lentils and Cheesey Flatbread
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
459 kcal
Protein
: 
23.9g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Carrot

1 sachet(s)

Ground Cumin

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 pot(s)

Ras-el-Hanout

100 grams

Red Split Lentils

1 sachet(s)

Vegetable Stock Powder

60 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

Za'atar

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

650 milliliter(s)

Water

Energy (kJ)1920 kJ
Energy (kcal)459 kcal
Fat16.4 g
of which saturates9.4 g
Carbohydrate52.7 g
of which sugars17.4 g
Dietary Fibre21.8 g
Protein23.9 g
Salt0.8 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Heat a drizzle of oil in a saucepan on medium heat and add the onion. Cook until soft (stirring occasionally), 5 mins, then add the garlic and ras-el hanout (use less if you don't like spice), cook for 1 minute.

2

Add the lentils and the water (amount specified in the ingredient list) and the vegetable stock pot. Stir to dissolve the stock pot then bring the soup to the boil. Reduce the heat and gently simmer away with the lid on until the lentils are soft, 15-20 mins, stir from time to time. Once your carrots are roasted, add them to the soup to cook for the remaining time (but wipe and reserve the baking tray for the flatbreads).

3

Grate the cheese and roughly chop the flat leaf parsley. Unfold and lay the flatbreads on your baking tray and sprinkle the cheese on top (leave a 2cm border around the edge). Sprinkle over the zahtar and half the parsley, bake in your oven until slightly crispy, 10 mins.

4

When your flatbreads are ready slice them into wide strips. Spoon your soup into bowls and top with a spoonful of Greek yoghurt and the rest of the parsley. Use the cheesey flatbread strips to mop up the soup... enjoy!

5

Utensil

6

Small Saucepan

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