Carrot & lentil soup with zaatar, toasted flatbreads and chilli oil

Carrot & lentil soup with zaatar, toasted flatbreads and chilli oil

Richly flavoured, spicy and topped with flatbread croutons, this soup is substantial enough for a hearty weekend lunch to set you up for the afternoon. Smaller portions make a good starter for entertaining, served with spoonfuls of thick creamy yogurt.

4 out of 5 stars(4) Rate this recipe
VegetarianHealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g dried green lentils, rinsed
  • 3 tbsp Cooks’ Ingredients Chilli Infused Olive Oil, plus extra to drizzle
  • 1 large onion, peeled and chopped
  • 500g carrots, scrubbed, thickly sliced
  • 2 tsp fennel seeds
  • 3 clove/s garlic, peeled and chopped
  • 850ml vegetable stock, made with 2 stock cubes
  • 400g can plum tomatoes
  • 2 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
  • 1 tbsp Cooks’ Ingredients Zaatar, plus extra to serve
  • ⅓ x 25g coriander, leaves chopped, plus extra to scatter
  • 1 The Levantine Table Handstretched Flatbread


  1. Cook the lentils in a saucepan of boiling water for 15 minutes. In a separate, large saucepan, heat the oil and gently fry the onion and carrots for 15 minutes, stirring frequently. Add the fennel seeds and garlic, then fry gently for a further 3 minutes, stirring.

  2. Drain the lentils and add to the saucepan with the stock, plum tomatoes, tomato paste, zaatar and coriander. Heat until simmering, cover and cook gently for 25 minutes until the carrots are completely tender. Blend the soup until smooth, season to taste and reheat gently. Preheat the grill to high.

  3. Lightly toast the flatbread, adding another minute on to pack instruction time, for more colour. Tear into bitesized pieces. Ladle the soup into bowls and scatter over the flatbread and some extra zaatar. Serve with a drizzle of chilli oil and coriander leaves.

Cook’s tip

You can make this soup ahead and store in the fridge for a couple of days. Reheating spicy soups, stews and casseroles accentuates their flavour.


Typical values per serving when made using specific products in recipe


1,728kJ/ 414kcals



Saturated Fat












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