30 Minute Cream of Carrots & Red Lentils with Pea Puffs

Coffee and Vanilla


  • 500g dry red lentils (soaked for 10 minutes and rinsed)
  • 1½ kg carrots (chopped coarsely)
  • 2½ litres of hot water
  • 5 vegetable or chicken cubes (10g each)
  • 2 tbs mild curry powder
  • black peppercorns
  • ½ cup of soured cream
  • Groszek Ptysiowy (Pea Puffs) to serve or some croutons made of bread fried on butter



  • large pot with lid
  • hand blender
  • piping syringe (to make pea puffs)
  • two baking trays (to make pea puffs)
  • whisk (to make pea puffs)
  • or frying pan (to make bread croutons)


  1. Place hot water, carrots, lentils, cubes and curry powder in a large pot and cook covered for 30 minutes.
  2. In meantime prepare pea puffs or cube some bread and fry on frying pan with butter until crunchy.
  3. Once soup is cooked add soured cream and blend it with hand blender until smooth.
  4. Share to the bowls, sprinkle with freshly cracked pepper and serve with some pea puffs on a side.

Make 6-8 servings.


If you don’t have time to prepare pea puffs or croutons you can serve the soup with some nice bread sticks.

Your thoughts…

  1. I love lentil soups, and those puffs are so cute!

  2. This soup looks like the perfect winter warmer Margot. I love the puffs, they sound and look great.

  3. That soup looks really thick, sweet and creamy. Great for the fall.

  4. now m already craving for that soup!! yummm

  5. I’ve seen lentil and carrot combo a lot lately. It sounds wonderful and the color is appetizing.

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