Clementine and Carrot Lentil Soup 

New Week and ye have a fruit for a change! Clementines are here to say goodbye to march with a sweet punch! 

Our first recipe is another easy, delicious Lentil Soup that fits perfect for spring dinner! Clementines add a freshness to the warming spicy lentils! 

I served mine as a soup but if you prefer, you can have a thicker lentil curry by reducing the liquids in the recipe and serving with some cooked rice or millet

Clementine and Carrot Lentil Soup 

Serves 2-4 people

  • 3 clementines, blended to juice or mashed
  • 3-4 medium carrots, chopped 
  • 1 cup red split lentils
  • 2 L Water or veggie stock
  • 0,5 plant milk(I used cashews)
  • 2 onions, chopped
  • 2 garlic cloves, mashed
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon fresh grated curcuma(you can also use 1 teaspoon dried curcuma instead)
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried coriander powder
  • 1 handful fresh coriander, chopped
  • 1-2 teaspoons salt(according to taste)
  • Olive oil


  1. Heat a large pot with a drizzle of olive oil and fry the onion and garlic with a pinch of salt until soft and juicy, for about 3-5 minutes; 
  2. Add the paprika, coriander powder, ginger and turmeric and let it fry for 1 minute; 
  3. Add lentils, cover with the water and another pinch of salt, let it simmer for 5 minutes; 
  4. Add the Carrots, plant milk, another pinch of salt and let it cook for 20-25 minutes with the lid on; 
  5. Adjust salt, add the fresh coriander and it’s ready to serve; 

Leave a Reply

Your email address will not be published. Required fields are marked *