Tomato and lentil soup

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Prep time:

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Serves: 4

By hoxtonchick



  • 1 onion

  • 2 tbsp olive oil

  • 1.7l stock

  • 1 leek

  • 2 big handfuls of red lentils

  • 12 tomatoes


  1. Finely chop the onion and the leek.
  2. Sweat them slowly in the olive oil.
  3. Add the tomatoes and stock, followed by the lentils.
  4. Bring to the boil.
  5. Turn down and simmer for 20 minutes.
  6. Blend and serve with grated cheese.

Handy Hint

You can add some pancetta when you fry the onion and leek if this isn't for vegetarians.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • tomato

  • pulses

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Your comments

  • Didz 19/09/08 08:18

    Sounds lovely, but did you know, you are supposed to rinse the lentils in cold water until the water runs almost clear before you use them?

  • hoxtonchick 11/09/08 21:27

    Sure thing Carm. Though I haven't actually tried it that way....

  • Carmenere 10/09/08 11:08

    Great, simple recipe Hoxtonchick. For those of us without a glut of tomatoes, I presume it is ok to use a tin or two?