Spicy tomato lentil soup is effortless, as it requires no chopping whatsoever. It makes a filling, healthy, protein-packed lunch.
If I know I’m going to have a busy week, I make this incredibly simple soup on a Sunday, have a bowl, and pop the rest in the fridge to last for three or four more days. There’s something so calming about knowing lunch is sorted and that, come lunchtime, I won’t have to stare into the abyss that is the fridge, already hungry, short on time, and unable to decide. So easy and effortless to prepare, but lentils being the powerhouses of nutrition that they are, you know you will be nourishing yourself with fibre and protein.
Notes on the ingredients for Spicy Tomato Lentil Soup
- Passata – You can use chopped tomatoes instead (I did in the version in the picture, as you can probably tell), but will gives a smoother finish to the soup.
- Red lentils – This recipe uses split red lentils. Make sure you rinse them very thoroughly until the water runs clear.
Ingredients
- 180 g Red Lentils
- 1 tbsp Oil
- A pinch of Chilli Flakes
- 1 & 1/2 tsp Coriander
- 1 & 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cardamon
- 200ml Passata
- 1 tbsp Tomato Puree
- 1/2 Litre stock, such as homemade chicken stock or vegan bouillon powder
- Salt and Black Pepper
Instructions
- Thoroughly rinse your lentils. I do this by putting the lentils into a sieve and into a bowl large enough to hold the sieve and completely submerge the lentils in water. Swish the lentils around with your hand, and refresh the water several times until the water looks clean.
- Heat the oil in a large saucepan and add the spices. Cook on a medium heat for for 2-3 minutes, being careful not to burn them.
- Add passata, tomato puree, stock and another 1/2 litre of boiling water. Season with salt and black pepper. If using stock cubes, add less salt. Bring to a boil, cover and let simmer on low for around 25 minutes until the lentils are tender.
- You can leave it to stand for a while before serving if you want to the thicken up a little more. It will also thicken more in the fridge overnight.
Spicy Tomato Lentil Soup
Tomato, red lentil, and a little coconut are combined with the aromatic spices for a filling, high-fibre soup.
Ingredients
- 180 g Red Lentils
- 1 tbsp Oil
- A pinch of Chilli Flakes
- 1 & 1/2 tsp Coriander
- 1 & 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cardamon
- 200ml Passata
- 1 tbsp Tomato puree
- 1/2 Litre Stock, such as homemade chicken stock or vegan bouillon powder
- Salt and Black Pepper
Instructions
- Thoroughly rinse your lentils. I do this by putting the lentils into a sieve and into a bowl large enough to hold the sieve and completely submerge the lentils in water. Swish the lentils around with your hand, and refresh the water several times until the water looks clean.
- Heat the oil in a large saucepan and add the spices. Cook on a medium heat for for 2-3 minutes, being careful not to burn them.
- Add the passata, the stock and another 1/2 litre of boiling water. Season with salt and Black Pepper. If using stock cubes, add less salt. Bring to a boil, cover and let simmer on low for around 25 minutes until the lentils are tender.
- You can leave it to stand for a while before serving if you want to the thicken up a little more. It will also thicken more in the fridge overnight.