Creamy Carrot and Red Lentil Soup

Creamy Carrot and Red Lentil Soup

Serves 4
Prep time 5 hours, 15 minutes
Cook time 45 minutes
Total time 6 hours
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Easy and healthy, moderate salicylate carrot and lentil soup.


  • 2 tablespoons Sunflower oil
  • 8 Spring onions (finely chopped)
  • 2 cloves Garlic (crushed)
  • 750g Carrots (roughly chopped)
  • 6 cups Home made chicken or vegetable stock (refer to Basics page)
  • 1/2 cup Dried red lentils (soaked in water for 5 hours then drained)
  • 1 cup Low fat butter milk
  • Salt


1. Heat the oil in a lrge saucepan, then add the spring onions and garlic. Cook for 1 to 2 minutes until softened.
2. Add the carrots to the pan, and cook, stirring frequently for about 5 minutes.
3. Add the stock and lentils to the carrots. Cover and bring to the boil. Reduce the heat and allow to simmer until the carrots and lentils are tender, about 30 to 35 minutes.
Purée the soup in a food processor or blender, then return to the saucepan. Stir in the butter milk and season with salt. Reheat over low heat until hot.
Creamy Carrot and Red Lentil Soup
5. Serve.


Moderate Salicylates, Low Glutamates, Low Amines

Refer to Basics page for home made stock recipes.

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