Vegan lentilsoup

Per portion


40 mins




500 calories


  • 600ml of water
  • 100g red lentils (non cooked weight)
  • 750ml almond milk
  • 1400g of carrots
  • 4 cloves of garlic
  • Aromatic herbs of your choice
  • 1 tsp of powdered or fresh cucruma
  • Cumin
  • 1 Tsp of mustard seeds
  • 2 Tsp of olive oil
  • Salt and pepper
  • Oat or soy cream
  • 100g of cashew nuts
  • Dried herbs (thyme and/or rosemary)
  • 2 Tsp of olive oil


recipe based on delicously ella’s recipe


Preheat oven to 180°C.

Wash and dice the carrots and place on a baking tray. Season with salt, pepper, dried herbs and garlic. Add olive oil. Bake for 25 minutes, until carrots are soft.

In the meantime, cook the red lentils in boiling water (add a bouillon cube if necessary). The red lentils are cooked after 10 to 15 minutes.

Briefly roast the cashew nuts in a non-stick pan, add olive oil, dried herbs (thyme and/or rosemary) and place in the oven for 10 minutes.

In a saucepan, fry olive oil, add mustard seeds, turmeric and cumin. Sauté briefly and add the cooked carrots, garlic and lentils. Add water and almond milk and blend until smooth.

Garnish with roasted cashew nuts and a little oat or soy cream.