Tomato-lentil soup

    40 min

    This vegan tomato-based red lentil soup with red and green peppers, coconut and a hint of curry powder makes a bright, warming winter soup.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 50g onion, chopped
    • 50g chopped green pepper
    • 50g chopped red pepper
    • 1 tablespoon minced garlic
    • 1/2 teaspoon dried tarragon
    • 1/4 teaspoon curry powder
    • salt and ground black pepper to taste
    • 1 (400g) tin chopped tomatoes in juice
    • 125g red lentils
    • 2 tablespoons grated coconut
    • water or stock

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat olive oil in a large pan over medium heat. Add onion, green pepper, red pepper, garlic, tarragon, curry powder, salt and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
    2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

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    Reviews in English (2)


    I am adding to my previous comment that I now cook this in my Insta Pot pressure cooker. So much easier and faster with less watching the liquid level. The lentils came out so much softer and well cooked. I highly suggest pressure cooking this recipe.  -  20 Apr 2017  (Review from Allrecipes US | Canada)


    Used already cooked lentils, fire roasted tomatoes and coconut milk instead of water. We really enjoyed the flavor of this stew.  -  13 Feb 2018  (Review from Allrecipes US | Canada)

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