Tomato and Red Lentil Soup

Course Lunch
Keyword Red Lentil, Soup, Tomato
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 2 sticks celery roughly chopped
  • 1 carrot roughly chopped
  • 1 clove garlic crushed
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp chilli flakes
  • 175 g red lentils
  • 1.2 l vegetable stock
  • 400 g plum tomatoes tin
  • 2 tbsp tomato puree
  • 1 bay leaf


  • Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, chilli, cumin and coriander and cook for a further minute, stirring constantly.
  • Add the lentils, stock and tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
  • Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock.

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