A MEAL YOU CAN MAKE
Peanut & red lentil soup
Carrot, lentils and ginger with a savoury peanut finish
About 54 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 180g Red lentils, dry
- 200g Carrots, 1 cm pieces
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15g Ginger, finely grated
- 15ml Olive oil
- 40g Peanut butter
- 15ml Soy sauce
- 800ml Water
Allergens: Contains peanuts, soya and usually wheat (gluten) in soy sauce. Check all packaging. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~538 kcal · 30g protein · 65g carbohydrate · 19g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse 180g red lentils (dry) and read the packet instructions. Chop 150g onion (finely chopped), 10g garlic (minced) and 200g carrots (1 cm pieces). Grate 15g ginger (finely grated). Measure 40g peanut butter, 15ml soy sauce and 800ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) and 15g ginger (finely grated) for 1 minute. Add 200g carrots (1 cm pieces), 180g red lentils (dry) and 800ml water; bring to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer. The lentils must be completely soft; follow a longer packet cooking time if stated.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the carrots and lentils are fully tender. Stir in 40g peanut butter and 15ml soy sauce until smooth, then bring the soup back to a simmer and check it is steaming hot throughout. Add water if needed for a spoonable soup. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.