Jamie Oliver Carrot And Lentil Soup

There’s something hauntingly comforting about this Jamie Oliver Carrot And Lentil Soup. Maybe it’s the way the carrots go soft and sweet, or how the lentils melt into everything like they’ve been there all along. The whole thing comes together fast—but it doesn’t feel rushed. I made this when the wind wouldn’t stop tapping on the windows and I didn’t want anything too clever. Just something warm. Familiar. (inspired by Jamie Oliver)

Ingredients Needed

• 1 clove garlic, smashed and chopped—not too fussy
• 3 large carrots (around 350g), peeled, rough dice
• A glug of olive oil (about 2 tablespoons)
• Teaspoon of bouillon powder, if you’ve got it
• 1 cup (200g) dried red lentils, rinsed like your mum told you
• 4 cups water, or just enough to cover and then some

How To Make Jamie Oliver Carrot And Lentil Soup

1. Get the veg ready: Chop the garlic till it smells sharp and real. Dice the carrots—nothing too perfect, just try to keep them vaguely the same size so they cook even-ish.
2. Build the base: Heat up the olive oil in a big pan, the kind that makes a satisfying sound when your spoon hits it. Toss in the garlic, the carrots, and the bouillon powder if you’re using it. Stir it around like you mean it for five minutes or so. They’ll start to smell like dinner. Like something you should’ve been making all along.
3. Time for lentils: Pour them in like a little avalanche. Follow with the water. Not too slow. Stir. Watch it all come together. The color’s gonna look a bit odd at first—kind of murky—but trust it.
4. Simmer down: Let it boil for a moment. Just a moment. Then turn it low. Lid on or off, doesn’t matter too much—just stir now and then. Give it 20 minutes. The lentils will swell, soften. Everything changes.
5. Blend if you want: Totally up to you. I blended mine. It turned into this soft, golden-orange velvet. Not too thick. Not too thin. Just enough to coat the spoon in a way that makes you lick it.

Why I Love This Recipe

It saved me from ordering takeaway one night when I felt flattened by the world. This soup hugged my insides. We had it with toast and too much butter. My partner dunked his in like he was six again. Sometimes it’s the no-fuss things that stay with you.

Recipe Tips

• Always rinse lentils. You’ll regret it if you don’t.
• Bouillon adds a background hum, but skip it if you want something more plainspoken.
• Soup too thick, Add water. Too thin, Simmer longer. Trust your eyes.
• Making it for little ones, Leave out the bouillon. Blend it up and let it cool to just warm.
• Sprinkle chopped herbs on top. Or don’t. Either way, it’s still good.

How To Store This Jamie Oliver Carrot And Lentil Soup

• At Room Temperature: Let it cool. Give it an hour or two max. You know the drill.
• In the Fridge: Tuck it into a lidded container. It’ll keep for about 3 days. It thickens a bit overnight—don’t be surprised.
• In the Freezer: Once it’s fully cooled, freeze it. Label it or you’ll forget what it is next week. Keeps for 3 months, maybe more.
• Reheating: Stovetop works best—medium heat, gentle stir. Microwave if you’re in a rush. Oven if you’re feeling poetic about it.

Let’s Answer a Few Questions! (FAQs)

How do I stop the lentils from burning?
Stir them. Keep an eye. Add water if it looks dry.

What if it’s gloopy?
Just loosen it. Bit of water, stir it through. It’ll forgive you.

When are the lentils done?
They go soft. Really soft. Taste one. Trust your mouth.

No blender in the house?
Mash it with a fork. A potato masher. Your spoon. Or just eat it chunky—nothing wrong with that.

Nutrition Facts (per serving)

• Calories: 110-ish
• Protein: 8g
• Sugar: 4g Fibre: 8g
• Sodium: 451mg

Try More Recipes:

• Jamie Oliver Broccoli And Stilton Soup
• Jamie Oliver Parsnip And Apple Soup
• Jamie Oliver Chickpea Soup