Spicy lentil and tomato soup

Spicy and lentil tomato soup

A homemade skinny soup

Makes 4 – 6 portions


150g red lentils

4 carrots

1 red onion

2 garlic cloves

500ml vegetable stock

500g passata

1 tbsp tomato puree

Spice mix

1 tsp ginger

1 tsp ground coriander

1 tbsp paprika

1 tsp tumeric

1 tsp cayenne pepper

1 tsp cumin


1. Soak the lentils in a few changes of water. Bring to the boil and then simmer for 30 minutes.

2. In a large pan, dry fry the spices until aromatic. Then add the chopped onion and garlic with a little oil and fry until soft but not brown.

3. Chop the carrots into chunks and add to the pan. Leave to fry for a couple of minutes, then add the stock. Leave to simmer for 10 minutes.

4. Add the cooked lentils, passata and puree, stir well and leave to cook with the lid on for 20 – 30 minutes until the carrots are soft.

5. Blend everything until smooth and serve.

Feeling flush?

Add some natural yoghurt add the end for a creamier texture.


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