Vegan lentil and tomato soup

    Vegan lentil and tomato soup

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    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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