Smooth tomato and red lentil soup

    55 min

    This tomato and lentil soup is a favourite in our household and perfect after a cold winter walk. Serve with crusty bread.

    19 people made this

    Serves: 2 

    • 2 tablespoons butter
    • 1 onion, chopped
    • 1 large potato, peeled and finely diced
    • 2 carrots, sliced
    • 85g red lentils
    • 1 (400g) tin chopped tomatoes, drained
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 55g grated Parmesan cheese
    • 55g garlic croutons
    • 2 tablespoons double cream

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a saucepan over a medium heat, melt the butter then add the onion. Cook and stir for 5 minutes until soft. Add the potato, carrot and lentils and toss in the butter. Add the tomatoes, stock and seasoning and simmer for 30 minutes until the lentils are cooked.
    2. Blend the soup using a hand held liquidiser. Serve in warm bowls with Parmesan cheese, croutons and a splash of double cream.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (1)


    Nice easy recipe. I didn't have and so didn't use the following: parmesan, croutons or cream. I do love a lentil soup but found this a little bland, perhaps because I skipped the above mentioned ingredients. I would make again but would tweak the recipe somehow to gain more flavour.  -  23 Nov 2016