There’s nothing better than a simple, warming recipe that’s full of flavour and this spiced carrot and lentil soup, cooked with Lesley from The Great British Bake Off, is exactly that.

We loved welcoming Lesley into Wellingtons to cook this recipe with us. She’s been a local customer for years (just like her grandmother before her), so working together on something she genuinely loves baking and cooking felt really special.

This soup is perfect for chilly days, quick lunches, or when you want something comforting but still healthy. It’s easy to make, budget-friendly, and packed with flavour thanks to cumin and a little chilli heat.

What makes this soup special?

• No need to peel the carrots — just grate and go

• Red lentils make it filling and naturally creamy

• Warm spices give it depth without overpowering

• Finished with yogurt or crème fraîche for richness

It’s the kind of recipe you’ll come back to again and again.

Ingredients

• 2 tsp cumin seeds

• Pinch of dried chilli flakes

• 2 tbsp olive oil

• 600g (1lb) carrots, grated (no need to peel)

• 140g (5oz) red split lentils

• 700ml (1¼ pints) vegetable stock

• 125ml (4 fl oz) milk

• Greek yogurt or crème fraîche to serve

You gently toast the spices, add the carrots and lentils, pour in the stock and simmer until soft, then blend until smooth. Stir in the milk, season, and serve with a swirl of yogurt or crème fraîche.

Simple. Warming. Delicious.

And the best bit? This soup is only half the story, Lesley’s soda bread recipe to go with it is coming very soon.

👉 You can find the full step-by-step recipe here:
Read the full Spiced Carrot & Lentil Soup recipe

We loved cooking this with Lesley, and we hope you love making it at home just as much as we did.