Go Back
–+ servings
Tomato and red lentil soup with basil on wooden board.

Tomato and Red Lentil Soup

Wendy Faulkner
Tomato and red lentil soup is very healthy. It's also filling, as the lentils contain fibre and protein.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Healthy
Servings 3
Calories 177 kcal

Equipment

  • immersion blender/food processor or leave the soup chunky

Ingredients
  

  • 1 teaspoon olive oil or coconut oil
  • 1 onion peeled and chopped
  • 1 clove garlic peeled and very finely chopped or crushed
  • 100 g red lentils
  • 400 g chopped canned tomatoes
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ cup torn basil or use coriander, parsley, or dried herbs
  • 1 pinch pepper
  • 1 stock cube, vegetable or chicken
  • 400 ml water or use fresh stock and omit the stock cube

Instructions
 

  • Heat the oil in a pan, and fry the onion for 5 minutes.
  • Add the chopped garlic and fry for a couple of minutes more.
  • Add the chopped tomatoes, lentils, dried herbs, spices and seasoning, plus the water and stock cube. Simmer gently for 20 minutes, stirring occasionally to avoid the lentils sticking.
  • If using fresh herbs add them a couple of minutes before the end of the cooking time.
  • Blitz the soup in the pan with an immersion blender, or carefully transfer to a food processor to blitz until smooth.
  • Serve hot with a drizzle of olive oil and a garnish of herbs.

Notes

If you don't have an immersion blender or food processor, you can leave the soup chunky.

Nutrition

Calories: 177kcalCarbohydrates: 29.3gProtein: 10.5gFat: 2.8gSaturated Fat: 0.4gFiber: 12.4gSugar: 6.2g
Keyword Red lentils, Store cupboard meals, Winter Soup
Tried this recipe?Let us know how it was!