Experience comfort in a bowl with our wholesome Tomato and Lentil Soup recipe. Bursting with the richness of tomatoes and protein filled lentils, this nourishing soup is enhanced with rosemary and warming spices. A satisfying and nutritious option for any time of the year.
A quick and warming dinner recipe
This tomato lentil soup comes together in around 30 minutes, most of which is not active cooking time and is made from ingredients that are found in almost every pantry. It’s designed to be super easy and quick to make, with minimal ingredients and minimal chopping. It’s perfect for a lazy dinner when all you want is something warming and packed full of flavour with no fuss. Because the soup is blitzed at the end, everything is only very roughly chopped and thrown into a large pot. The texture is smooth, thick and creamy but if you prefer a chunkier soup, hold the blitz time until your desired texture.
Tomato and Lentil Soup
Ingredients
- 2 tbsp olive oil
- 2 medium yellow onions roughly chopped
- 3 cloves 3 cloves garlic roughly chopped
- 3 small anchovies
- 2x 400g tins of whole peeled tomatoes
- ⅓ tsp chili flakes adjust to taste
- 4 sprigs rosemary either remove the leaves from the stick or leave whole and remove before blitzing
- 2 cups red lentils
- 1 cube good quality vegetable stock
- 800 ml water boiled
- 15 g Flat leaf parsley chopped
- ¼ cup full-fat yoghurt
- Freshly ground black pepper
- Kosher salt to taste
Instructions
- Add the roughly chopped onions, garlic and anchovies to a large pot with the olive oil and saute for 3-4 minutes until softened and slightly brown. The anchovies should be mixed in and dissolved into the onions and garlic.
- Add the chilli flakes and cook for an additional 1 minute before adding the whole peeled tomatoes, salt and rosemary. Crush the tomatoes in the pot with the back of a spoon. Cook for 5-6 minutes.
- Dissolve the stock cube in the boiling water and add to the pot and cook for about 15 minutes until the lentils are completely cooked.
- Before blending the mix check if there is enough water for your desired texture. If the soup seems dry, add boiling water. Blend until smooth. I prefer a hand blender and blend it right in the pot for easier cleanup.
- Stir in the full-fat yoghurt
- Finish with chopped parsley and enjoy your tomato lentil soup!
Notes
This is perfect to serve alongside this butternut squash salad recipe.
