Tomato and Lentil Soup Recipe

This is a lovely light soup, with great flavour. I hope you enjoy this version of tomato soup, it’s so easy to make and the lentils make it a bit thicker and they are so good for you. This recipe serves 4, but it’s very easy to double up and it freezes very well.


  • 50g Red Lentils
  • 2 Onions, chopped
  • 1 Clove of Garlic
  • 400g Can of Plum Tomatoes
  • 2tbsp Tomato Puree
  • 2tsp Dried Basil
  • 1.5 litres Vegetable Stock
  • 75g Small Pasta Shapes
  • Salt and Pepper
  • Parmesan to Garnish


  1. Heat the oil in a large pan and fry the onion until soft.
  2. Add the garlic.
  3. Put the red lentils in the pan with the tin tomatoes, tomato purée, dried basil and stock.
  4. Bring to the boil and simmer for 30 minutes.
  5. Leave to cool a little so that you don’t burn yourself.
  6. Use a stick blender and blitz until smooth – if you do this in a food processor then you’ll have to do it in two batches.
  7. Return to the pan, check the seasoning and add salt and pepper to taste.
  8. Bring to the boil and add the pasta, lower the heat and simmer for 8-12 minutes.
  9. Serve the soup in bowls with Parmesan sprinkled on top.
  10. Serve with some lovely bread.


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