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Red lentil and tomato soup

Starter / Light Meal / Snack / Dairy Free / Gluten Free / Lactose Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Traditional British / Suitable for Diabetics / Healthy heart recipe / Vegetarian / Vegan

Red lentil and tomato soup

Serves: 4

Preparation time: 10minutes

Cooking time: 40minutes

Submitted by: Siobhán Lanigan


1 tbsp olive oil
1 onion, roughly chopped
1 carrot, roughly chopped
1 garlic clove, crushed
1 tsp ground cumin
½ tsp ground coriander
175g split red lentils
1.2 litres vegetable stock
400g can tomatoes
2 tsp tomato purée
Pinch of crushed dried chillies (optional)


1. Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally until it softens. Stir in the carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
2. Add the lentils, stock, tomatoes with their juice, tomato purée. 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.
3. 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. If the soup is too thick for your taste, dilute it with stock or water.

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