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 is an easy to make family favourite recipe. Nutritionally this soup contains more fibre and iron than a standard tomato soup and we have upped the vegetable count compared to a certain popular tomato soup (that had probably better remain nameless!).
Why is tomato and lentil soup so good?
Our tomato and lentil soup recipe has no added sugar as it is sweet enough.
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 lentils are hidden in there.
The lentils also add a creaminess to the texture of the soup.
Can you add other vegetables to this soup?
Yes, we often vary the base vegetables depending on what is in the fridge. You’ll often find a hidden courgette or a few peppers in the mix.
We’ve also included a handy twist on the tomato and lentil soup recipe too, where you can add 300g of sweet potatoes. This is a delicious twist on the basic tomato and lentil version.
It is a soup – do I need to cook down the base vegetables?
As with all our soups, we start by slowing cooking down the onions, leeks/celery, carrot and garlic until the onions turn translucent and the other vegetables start to soften. This ensures a gorgeous release of flavours, adds sweetness and enhances the overall delicious taste of the soup.
Can I batch cook tomato and lentil soup?
Absolutely, cooking a double batch of the tomato and lentil soup ensures we can feed the whole family and have an easy lunch ready and waiting in the fridge for a few days. We also then freeze the soup in double of single portion sizes for an easy go-to lunch.
How to store the tomato and lentil soup
Store the tomato and lentil soup in an airtight container in the fridge for up to 2 days or freeze, ideally in portion sizes.
Our tomato and lentil soup recipe is a family favourite, packed with fibre and great flavour. A classic reassuring bowl of food.
Scale
Ingredients
1 tablespoon rapeseed or olive oil
1 onion, roughly diced
1 leek or 2 celery stalks, roughly chopped
1 carrot, peeled and chopped
1 garlic clove, crushed and sliced
1 tablespoon tomato puree
100–150g red lentils, rinsed and drained
1/2 teaspoon mixed herbs
1x 400g tin of chopped tomatoes
1 litre vegetable stock
Good pinch of salt
Few grinds of black pepper
Easy soup ingredient additions
300g sweet potato, peeled and diced into 2cm pieces
Add an extra 500ml of stock if using sweet potatoes
Instructions
Use a large saucepan, 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 and continue to cook until the onions start to soften.
Add the tomato puree, stir through the vegetables and cook for 3-4 minutes.
Now add the lentils and stir again
Tip in the tinned tomatoes
Add the mixed herbs
Pour in the vegetable stock, stir, and bring to a gentle simmer
Cook for around 25-30 minutes until the lentils are soft
Remove the pan from the heat and using a hand-held stick blender, blend the soup until completely smooth. Once smooth return the pan to the heat.
Serve when hot
Notes
If including the 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 stock
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