Vegan lentil and tomato soup

    (5)
    1 hour

    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
    24 people made this

    Ingredients
    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

    Method
    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.

    Tip

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

    Similar recipes

    Recently viewed

    Vegan lentil and tomato soup
    Vegan lentil and tomato soup

    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    chemicallyabused
    by
    2

    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

    MagsTraynor
    by
    1

    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

    by
    0

    I'm not sure what makes this recipe "vegan" that any different tomato and lentil soup would be. Anyway, like others I used vegetable stock rather than just "water". I also thought that was quite a lot stated to started out with about 1.3litres of stock and this did require a bit more water but not sure it was anywhere near that much. Added chilli for a kick. Really nice.  -  21 Mar 2017

    See more reviews View all ›

    More collections

    Similar recipes