Tomato Lentil Soup
A comforting and nourishing tomato lentil soup, perfect for chilly UK evenings. This budget-friendly, vegan, and gluten-free dish is easy to prepare and packed with wholesome flavours and nutrients.
Equipment
- 1 large pot (for cooking the soup)
- 1 immersion blender (optional, for blending the soup)
- 1 chopping board and knife (for preparing vegetables)
Ingredients
- 1 large carrot finely chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 400 g tin of chopped tomatoes
- 1 tablespoon tomato purée
- 150 g red lentils rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon paprika optional
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 litre vegetable stock or water with stock cubes
- Juice of half a lemon optional
- Fresh parsley or coriander for garnish optional
Instructions
- Sauté the Base Flavours:
- Heat olive oil in a large pot over medium heat. Add diced onion and chopped carrot, sauté for 5-7 minutes until softened. Stir occasionally. Add minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Spices:
- Stir in tomato purée, cumin, thyme, and paprika. Cook for 1-2 minutes to release the spices' flavours. Add the tinned chopped tomatoes and stir well.
- Add Lentils and Simmer:
- Pour in vegetable stock, bring to a gentle boil. Add red lentils and stir. Lower heat and simmer for 25-30 minutes, stirring occasionally until lentils are soft.
- Blend for Desired Texture:
- Blend the soup using an immersion blender for a smooth consistency, or leave it chunky for texture.
- Final Touches:
- Season with salt, pepper, and a squeeze of lemon juice if desired. Garnish with fresh parsley or coriander.
Notes
Rinse lentils thoroughly to avoid a gummy texture.
Adjust thickness with more vegetable stock if needed.
Add chilli flakes for a spicier version.
Adjust thickness with more vegetable stock if needed.
Add chilli flakes for a spicier version.