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Red lentil and tomato soup

Helen Ford
This is a perfect lunch for those cooler autumnal days and so easy to make in advance. The vibrant colour means it's rich in immune-supporting beta carotene and vitamin C and the lentils give a great protein content to stave off that mid-afternoon hunger. I would recommend making a batch of this delicious soup and freezing it so you can take out a portion whenever needed.
Helen Ford.
Course Main Course, Soup


  • Large saucepan with lid
  • Food processor
  • Wooden spoon


  • 200 g red lentils washed
  • 390 g can tomatoes
  • 750 ml vegetable or chicken stock
  • 1 generous tbsp fresh parsley
  • salt and pepper


  • Place the washed lentils into a large saucepan or stockpot. Cover with the stock.
  • Bring to the boil and cook, uncovered for 10 minutes. Cover the pan, lower the heat and simmer for a further 15 minutes.
  • Place the lentils, stock, tomatoes (including any juice) and parsley into a food processor and blitz until smooth. Return the soup to the pan and reduce slightly or until a thickness you like.
  • Season with salt and pepper to taste.
Keyword Immune-supporting