Tomato and Red Lentil Soup

Ingredients (Serves 6-8)

  • 2 cups dry split red lentils
  • 800g can of diced tomatoes
  • 1 stock cube, low salt if possible
  • 1 onion, diced
  • 2 cloves garlic, minced (optional)
  • 1 tablespoon olive oil
  • 4 cups water


  1. Heat oil in a medium sized saucepan. Add in onion and garlic (if using) and fry on low heat until the onion begins to brown.
  2. Then add in lentils and chopped tomatoes and 4 cups of water and the stock cube.
  3. Boil the mixture on low heat until the lentils cook and it begins to thicken. You may need to add more water as the mixture cooks.
  4. You can blend the mixture with a stick blender if you wish, or serve rustic style.


  • This recipe freezes well in batches
  • A dollop of thick Greek yoghurt makes a nice additive.
  • Try adding smoked paprika for a ‘bacon-style’ flavour.
  • You can add ½ cup chopped ham in step 2.