• No Products in the Cart
Healthy Twists
  • No Products in the Cart

Our tomato and lentil soup recipe is a family favourite, packed with fibre and great flavour it's a reassuring bowl of food that we reach for time and time again. Perfect for batch cooking and freezing.

A souper simple soup recipe.

We have always loved tomato soup and our tomato and lentil soup recipe is a family favourite and helpfully very easy to make. It contains more fibre and has an increased vegetable count on a certain popular tomato soup (that had probably better remain nameless!). There’s no added sugar either as this tomato and lentil soup is sweet enough as it is.

Don’t worry about the children/husbands/partners turning their noses up at the lentils either – just tell them it is tomato soup – once the soup is blended no one will know that they are even hidden in there.

We’ve included a handy twist on the tomato and lentil soup recipe where you can add 300g of sweet potatoes, we love this version and so do the children.

Great to make in large batches and ideal for freezing.


 lentil soup


Serves 4

Cook time 30 minutes


1 tablespoon rapeseed oil/oil

1 onion, roughly sliced

1 leek or 2 celery sticks, sliced

1 carrot, peeled and diced

1 garlic clove, crushed and diced

1 tablespoon tomato puree

100 to 150g of red lentils, rinse and drain

½ teaspoon mixed herbs

1 x 400g tin of tomatoes

1-litre vegetable stock

Salt & Pepper

Easy Soup Ingredient Addition

300g sweet potato, peeled and in 2cm pieces

add an extra 500ml of stock if using sweet potatoes


1. Use a large pan, add the oil and bring the pan to a medium heat. Then add the onion, leeks/celery, carrot and garlic. Stir and gently cook for 5 minutes to start to release the flavours from the onions and leeks.

2. Add the tomato puree and stir through the vegetables, cook for 3 minutes.

3. Now add the lentils and stir through the vegetables.

4. Tip in the tinned tomatoes.

5. Add the mixed herbs.

6. Pour in the vegetable stock, stir and bring to a gentle simmer.

7. Cook for around 25 to 30 minutes until all the lentils are soft.

8. Remove the pan from the heat and using a handheld stick blender, blend the soup until it is smooth (if you do not have a handheld blender, you could use a food processer or a large upright blender – but you will need to allow the soup to cool before you pour it in), then return to the pan to heat up again once the soup is smooth.

Serve into bowls and enjoy.

Additional recipe details for including sweet potato…

Add the peeled and chopped sweet potato pieces at step 3. Then in step 6 add another 500ml of vegetable stock to make it up to 1.5 Litres of vegetable stock.

How to store the tomato and lentil soup –

Store the soup in an airtight container in the fridge for up to 2 days or freeze, ideally in portion sizes.

If you have enjoyed our tomato and lentil soup you will also find these soup recipes very tasty –

Spicy Chickpea Soup

Spicy chickpea soup


Easy Homemade Vegetable Soup

vegetable soup

tomato and lentil soup