Photo of Carrot, swede & red lentil soup by WW

Carrot, swede & red lentil soup

Points® value
Total Time
1 hr 10 min
10 min
1 hr
The ultimate batch-cooking recipe! If you want to make more, simply double (or triple) the ingredients.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped

Carrots, raw

250 g, chopped


250 g, peeled and chopped


2 clove(s), finely chopped

Split Red Lentils, dry

100 g

Bay leaf, dry

1 leaf/leaves

Thyme, Fresh

2 sprig(s)

Vegetable stock cube

2 cube(s), to make 850 ml

0% fat natural Greek yogurt

3 tablespoon(s)


  1. Mist a large, nonstick pan with cooking spray and fry the onion for 6-8 minutes over a medium heat, until softened. Add the carrots and swede and cook for 10 minutes, then add the garlic and cook for 1 minute. Add the lentils, herbs and stock. Season well, then stir to combine.
  2. Bring to a simmer and cook, covered, for 40-45 minutes.
  3. Remove and discard the bay leaf and thyme sprigs. Let the soup cool slightly then transfer to a blender (or use a stick blender) and blitz until smooth.
  4. Return the soup to the pan, stir in the yogurt, then reheat until hot and serve with your choice of toppings, below.


◙ Add extra flavour to your soup by crumbling over 100g light feta and seasoning with freshly ground black pepper. ◙ Toss 400g tinned chickpeas with ½ tbsp oil and ¼ tsp cumin. Bake in a hot oven for 30 minutes until crisp. Swirl 1 tbsp fat-free natural yogurt into each bowl, then top with the chickpeas. ◙ Combine 1 tbsp harissa paste and 1 tbsp water in a small bowl, then spoon over each portion of soup. Swirl the harissa using the end of the spoon. ◙ Scatter over chopped fresh herbs – we love a combo of flat-leaf parsley, coriander and tarragon. ◙ Cut 2 WW White Wraps into strips, mist with cooking spray, scatter over ½ tsp onion granules and bake in a hot oven for 8 minutes until crisp.