Quick and easy spicy lentil and tomato soup

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Prep time:

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Serves: 4

By AryaofhouseQuark



  • 1 splash olive oil

  • 1 large onion

  • 1 large celery stick

  • 1 tsp ground coriander

  • 1 large carrot

  • 1 tsp cumin

  • 1 handful coriander

  • 1 tsp turmeric

  • 1 large red pepper (or yellow or orange)

  • 200g lentils

  • 1 tin chopped tomatoes (or passata)


1 Chop the vegetables and fry in the olive oil with the spices for a few minutes, until golden.
2 Add the tomatoes and stock and bring to the boil.
3 Add the lentils and simmer until vegetables are cooked.
4 Blend until smooth, or leave lumpy if that's the way you like it.
5 Sprinkle the coriander on top and serve.

Handy Hint

I use dried red lentils, but others should be fine.
You could add chilli if you like food with a bit of a kick to it.

Additional Information

  • Soup

  • indian

  • pulses

  • tomato

  • Winter

  • Autumn

  • Bonfire

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • queentitania 10/12/13 17:14

    well, i just added 2 pints of stock and it turned out great !! and very tasty too

  • queentitania 09/12/13 16:51

    how much stock to use??? am in middle of making it and having to guess !