Vegan lentil and tomato soup

Vegan lentil and tomato soup


11 people made this

About this recipe: This is a thick, warming soup - great for this time of year. Although very filling it's low fat, and is high in protein and fibre.

sixtiesspirit Lancashire, England, UK

Serves: 6 

  • 1 large carrot, coarsely grated
  • 1 large red onion, minced
  • 4-5 tablespoons olive oil
  • 225g (8oz) red lentils
  • 1 (450g) tin chopped or whole tomatoes
  • 1 tablespoon tomato puree
  • 1.8L (3pt) water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • black pepper

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. Cook carrot and onion in olive oil with dry lentils for about 10 minutes.
  2. Add all other ingredients, chopping tomatoes roughly if using whole ones.
  3. Bring to boil, simmer until lentils are soft, 30 to 40 minutes.
  4. Check seasoning, adding more if needed. Liquidise in a blender or food processor for 30 seconds. Reheat in pan if serving immediately. Add a little more water if soup is too thick.


You can freeze this soup in individual microwaveable containers - reheat at full power for about 5 minutes for one portion.

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Reviews (4)


Delicious! Although I did make a number of changes for a stronger flavour - two tins of tomatos, vegetable stock instead of water and garlic olive oil instead of plain, then added some cayenne pepper instead of paprika for a nice kick afterwards. Very easy to make and will certainly feature as a regular! - 08 Oct 2013


Made this today for lunch - changed the water to vegetable stock and used only 1 litre and I added a clove of garlic. I had no oregano so I used mixed herbs. It was delicious and my daughter agreed - clean bowls all around! - 07 Jun 2016


This soup was ok. I only used 2 pints of water, otherwise it would have been really watery. I'm not sure I'd make it again but if I did, I'd probably use stock instead of just water, which would hopefully give it a bit more flavour. - 06 Apr 2014

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