Quick and easy tomato and lentil soup

    2 hours 20 min

    A thick and stodgy soup with no real measurements! Depending on your taste preferences and what you have in your cupboards, this is a great soup to make and and reheat later.


    Cumbria, England, UK
    24 people made this

    Serves: 6 

    • 1 onion, finely chopped
    • 4 medium carrots, grated
    • 1/2 teaspoon garlic powder
    • 2 teaspoons mixed herbs
    • oil
    • 600ml (1pt) water
    • 1 tin chopped tomatoes
    • 1/2 tube tomato puree
    • mugful lentils

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Add onion and carrot to frying pan with garlic and herbs and a little oil; soften for a few minutes.
    2. Put carrot and onions, water, tin of tomatoes, tomato puree, and lentils in a large pan and bring to boil. Add salt and pepper to taste.
    3. Let the soup boil for a while, then turn heat down to simmer for a couple of hours. Stir every so often to stop it sticking and add water if it's drying up too much.

    Other ideas

    This soup keeps well and can be reheated the day after with another tin of tomatoes or some vegetables add garlic and herbs according to taste, personally I like quite a lot! This soup can be served thick and stodgy like a stew or if more water or tomatoes are added can be more soup like :)

    Serving suggestion

    Serve with thick, buttered bread.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Relatively easy and comforting: I made it ahead so I wouldn't have to cook this weekend. Even better with a whole heap of cheddar.  -  30 Nov 2014


    love this recipe - just what you need when you get in from work and its freezing - flavour is better the day after but be prepared to thin it down as it got a bit thick over night!!!!!  -  02 Feb 2012