Freezer Carrot, Lentil and Cumin Soup
A silky orange soup with warm cumin and a squeeze of lemon, made in one pot and frozen for easy lunches.
- Time45 min
- LevelEasy
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onions and carrots for 10 minutes until the onions are soft.
10 min - 2
Stir in the garlic, cumin and coriander and cook for 1 minute until fragrant.
- 3
Add the lentils, water and stock cubes. Bring to the boil, then simmer for 25 minutes until the carrots and lentils are completely soft.
25 min - 4
Blend with a stick blender until smooth. Add the lemon juice and a good grind of pepper and taste.
- 5
Cool fully. Ladle into freezer tubs or bags, leaving a little space at the top. Freeze for up to 3 months.
- 6
To serve, thaw overnight in the fridge or heat from frozen in a pan with a splash of water until piping hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.