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Soups, Vegetarian

Sally Lunn's carrot, lentil and cumin soup

Sally Lunn's carrot, lentil and cumin soup
Kirk McKoy / Los Angeles Times

Dear SOS: My wife and I visited Bath, England, last month. We dined at Sally Lunn's, where they serve an excellent carrot-lentil soup. Can you get the recipe for me? Scott Jessup Saugus, Calif. Dear Scott: Rich and full of ... Read more

Total time: 55 minutes | Makes about 3 quarts soup
  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 onion, chopped
  • 2 leeks, white and light green only, chopped
  • 1/3 lemon, chopped (both peel and segments)
  • 6 cloves garlic, chopped
  • 1 tablespoon ground cumin, more to taste
  • 1 teaspoon ground cardamom, more to taste
  • 2 teaspoons garam masala, more to taste
  • 1/2 teaspoon smoked paprika, more to taste
  • 1/4 teaspoon cayenne pepper, more to taste
  • 1/2 pound red lentils
  • 8 cups vegetable broth or water, more as needed
  • Salt and pepper

Step 1In a medium, heavy-bottomed pot, heat the olive oil over medium-high heat. Stir in the carrots, celery, onion, leeks, lemon and garlic, along with the cumin, cardamom, garam masala, smoked paprika and cayenne pepper. Cook, stirring frequently, until the vegetables are softened and the spices are aromatic, 6 to 8 minutes.

Step 2Stir in the lentils and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, loosely cover and cook until the vegetables and lentils are tender, about 20 minutes.

Step 3Remove from heat, season with 2 teaspoons salt and three-fourths teaspoon pepper, or as desired. Purée the soup either using a hand blender or in batches using a stand blender. Check the soup for consistency, adding additional liquid if desired to thin. Taste and adjust the spices and seasonings if desired.


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