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Lightly Spiced Tomato & Red Lentil Soup


Lightly spiced tomato and red lentil soup


Serves: 4

1 tbsp olive oil

1 onion, roughly chopped

2 celery sticks, roughly chopped

1 carrot, peeled and roughly chopped

1 garlic clove, crushed

1 tsp ground cumin

½ tsp ground coriander

175g split red lentils

1.2 litres vegetable stock

400g can plum tomatoes

2 tsp tomato purée

1 bay leaf



Prep: 20min › Cook:40 min › Ready in: 1hr

  • Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
  • Add the lentils, stock, tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
  • Meanwhile, stir the coriander into the yoghurt for the garnish.
  • Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.

Serve and enjoy!

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