clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lentil soup

Tomato and Lentil Soup

  • Author: Healthy Twists
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup


Our tomato and lentil soup recipe is a family favourite, packed with fibre and great flavour. A classic reassuring bowl of food.


  • 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
  • 100150g 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


  1. 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.
  2. Add the tomato puree, stir through the vegetables and cook for 3-4 minutes.
  3. Now add the lentils and stir again
  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 25-30 minutes until the lentils are soft
  8. 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.
  9. Serve when hot


If including ┬áthe 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