There’s something about September evenings that makes me crave comfort food — warm, filling, and preferably eaten with a blanket on the sofa. This week’s meal of the week is exactly that: a simple carrot and lentil soup with gooey pesto toasties on the side. The best part? The carrots came straight from my garden — my very last harvest of the year. It feels extra special knowing I grew the main ingredient myself.
Why I Love This Meal
Budget-friendly: Most of the ingredients are cupboard staples.
Comforting: Cozy, filling, and perfect for leftovers.
Seasonal: Using up the last of my garden carrots made it extra satisfying.
Quick: Ready in under 40 minutes.
The Recipe
Ingredients (Serves 4–5):
- 900g carrots (mine were homegrown 🌱)
- 1 onion
- 2 cloves garlic
- 150g red lentils (rinsed)
- 1L vegetable stock
- 1 tbsp cumin seeds
- 2 tbsp vegetable oil
- Salt & pepper
- Fresh parsley (optional, for garnish)
For the Pesto Toasties:
- Bread (thick slices work best)
- Butter
- Cheese of your choice (cheddar is perfect, but anything melty works!)
- Green pesto (about 1 tbsp per sandwich)
Steps:
- Peel and chop the carrots, onion, and garlic.
- In a frying pan, heat 2 tbsp vegetable oil. Add the onion and cook gently for 5–7 minutes until softened.
- Add the garlic and stir for 2 minutes until fragrant.
- Stir in the cumin seeds and toast for about 30 seconds.
- Transfer everything to a large saucepan. Add the carrots, red lentils, and vegetable stock. Season with a pinch of salt and pepper.
- Bring to the boil, then simmer for about 25 minutes until everything is soft.
- Blend until smooth. You can add a little extra water if you like it runnier, or a splash of cream for a silkier soup.
- Return the blended soup to the saucepan and let it simmer gently for a few minutes while you prepare the toasties.
- Make the toasties: butter the bread, spread with pesto, add cheese, and fry until golden and melty.
- Serve the soup hot with pesto toasties on the side — perfect for dunking!
Budget Breakdown (Approximate)
- Carrots: Free (homegrown 💛)
- Onion: £0.20
- Garlic: £0.15
- Red lentils: £0.60
- Stock cube: £0.10
- Bread: £1.00
- Cheese: £1.50
- Pesto: £0.50 (portion of a jar)
- Oil & spices: Pantry staples
Total: ~£4.25 for 4–5 servings (~£0.90 per portion!)
Cozy Touches
I served mine in big bowls with parsley sprinkled on top, a candle burning on the table, and the cats curled up on the sofa. It’s the kind of meal that makes a weekday evening feel special without spending much money at all.
Closing
Carrot and lentil soup with pesto toasties has officially become my September favourite — simple, cheap, and so comforting. It’s also a little bittersweet knowing it’s the last of this year’s carrots from my garden, but it makes me excited to plan what I’ll grow next.
Stay tuned for next week’s meal of the week — I’m already thinking about something cozy with autumn flavours. 🍂
