When the winter chill sets in, there’s nothing like a bowl of hearty soup to warm you up. This tomato and lentil soup is packed with rich flavours, nourishing ingredients, and just the right amount of spice to keep you cosy all season long.
Ingredients (Serves 4-6)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 pinch chili flakes (optional)
- 400g tin of chopped tomatoes
- 1 tbsp tomato puree
- 2 litres vegetable stock
- 200g dried red lentils, rinsed and drained
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper
- A handful of fresh parsley or coriander, chopped (for garnish)
- Crusty bread or rolls (to serve)
Method
Step 1 – Sauté the Vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic, smoked paprika, cumin, and chili flakes, and cook for another minute, releasing the spices’ aroma.
Step 2 – Build the Base. Stir in the tomato puree and cook for 1-2 minutes. Add the chopped tomatoes and sugar (if using), stirring well to combine. Pour in the vegetable stock and bring the mixture to a simmer.
Step 3 – Cook the Lentils. Add the rinsed lentils to the pot and stir. Reduce the heat to low, cover, and let simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the soup thickens. If it gets too thick, add a splash of water to adjust the consistency.
Step 4 – Season and Blend (Optional). Season the soup with salt and pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a hearty feel. Alternatively, blend half the soup in a blender and return it to the pot.
Step 5 – Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with warm crusty bread for dipping.
