Lentil and Tomato Soup


Lentil and Tomato Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4

Tips ~


275g / 10oz brown - green lentils, preferably the small variety

150ml / ¼ pint olive oil

1 onion, thinly sliced

2 garlic cloves, thinly sliced

1 carrot, sliced into thin discs

400g / 14oz can chopped tomatoes

15ml / 1 tbsp tomato puree

2.5ml / ½ tsp dried oregano

1 litre / 1 ¾ pints hot water

Salt and pepper

30ml / 2 tbsp roughly chopped fresh herb leaves to garnish


  • Rinse the lentils, drain them and put them in a large pan with cold water to cover.
  • Bring to the boil for 3 - 4 minutes. Strain, discarding the liquid and set aside.
  • Wipe the pan clean, heat the olive oil in it; add the onion and sauté until softened.
  • Stir in the garlic and fry for 1 minute, add the lentils back to the pan.
  • Add the carrot, tomatoes, tomato puree and oregano. Stir in the hot water and a little pepper to taste.
  • Bring to the boil, then lower the heat, cover the pan and cook gently for 20 - 30 minutes until lentils feel soft but have not disintegrated. Add salt and the chopped herbs just before serving.