Go Back
–+ servings
A bowl of red lentil soup with tomatoes garnished with some cream and dill.
Print Recipe
5 from 3 votes

Best Tomato and Lentil Soup Recipe (With Red Lentils)

This tomato and lentil soup is a deliciously hearty and healthy winter soup that’s full of vegetables and easy to make. Great for chilly weather!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: mains
Cuisine: British
Servings: 4
Calories: 358kcal
Author: Mimi Harrison
Cost: £1.11

Ingredients

  • 500 g cherry tomatoes (£0.69x2)=(£1.38)
  • 1 onion, diced (£0.15)
  • 1 stick of celery, thinly sliced (£0.69/4)=(£0.17)
  • 1 tbsp fresh ginger, finely grated (£0.60)
  • 2 carrots (£0.18)
  • 4 garlic cloves, thinly sliced (£0.39)
  • 400 g can of chopped tomatoes (£0.35)
  • 250 g red lentils (£1.90/2)=(£0.95)
  • Dollop of creme fraiche to serve (£0.89/2)=(£0.44)

Cupboard Essentials

  • 2 tbsp extra virgin olive oil
  • 1.3 litres litres vegetable stock
  • 2 tsp paprika
  • Salt and Pepper
Metric - US Standard

Instructions

  • Preheat oven to 360°F (180°C FAN/ 200°C conventional)
  • Start by adding your cherry tomatoes into a baking tray. Coat with 1 tbsp of oil and season with salt and pepper. Pop in the oven for 30 minutes.
  • Meanwhile, to a large saucepan, add the remaining oil (1 tbsp), onion and celery into the pot. Season with salt and pepper and fry over medium for 5 minutes.
  • Next, add the garlic, ginger, paprika and carrots to fry for a minute before adding the chopped tomatoes.
  • Fry for a further 5 minutes to cook out the tomatoes. Then, add the vegetable stock and lentils. Stir to combine and cover with a lid. Cook for 25 to 30 minutes, stirring occasionally, until the lentils are fully cooked and the carrots tender. Taste to adjust seasoning.
  • Once the cherry tomatoes are roasted, stir half into the soup, reserving the remaining to top. Serve up the soup with a dollop of creme fraiche, a few cherry tomatoes and a crack of black pepper. Enjoy!

Notes

  • I opted for red lentils when making this tomato and lentil soup for a thicker/heartier consistency, as the type of lentil used significantly impacts the thickness of the soup.
  • Rinse lentils before adding to soup.
  • For the best soup flavour, roast tomatoes to bring out their sweetness, elevating the richness of the tomato and lentil soup with a deeper, more flavourful dish.

Nutrition

Calories: 358kcal | Carbohydrates: 31g | Protein: 19g | Fat: 14g