Tomato and red lentil soup

At the beginning of the summer, me and my boyfriend decided to put our little garden to use and grow some veggies, tomatoes mainly. Originally thinking it would completely fail because I’m useless at gardening, I’m so happy that we now have an abundance of juicy, ripe tomatoes to get creating with, and what better to start off with than a warming homemade soup?


This recipe is super easy and takes no more than half an hour to make, it’s also great for freezing to have a quick lunch ready to go whenever you need!



400g chopped tomatoes (tinned)

8 medium fresh tomatoes diced

1 medium red onion

300g dried red lentils

300ml vegetable stock

1 tsp minced garlic

1tsp paprika

1tsp chilli powder

salt and pepper to taste





Roughly chop up your fresh tomatoes and onion (doesn’t need to be perfect as it will be pulsed), and add to a food processor or blender along with the tinned tomatoes.


Blend to your desired consistency, this may have to be done in batches depending on the size of your appliance. I like mine completely smooth but I know lots of people like chunky soup!

Gently fry off the garlic in a large stock pot, add the tomato mixture along with the vegetable stock and bring to a boil before adding the lentils.


Let boil for 5 minutes and bring down to a gentle simmer. As the soup is simmering you can add in the paprika and chilli powder.

Leave your soup to simmer for a further 15 minutes, gently stirring throughout.


Once your soup has cooked through, add salt and pepper to taste. It’s important you do this as a last step as adding salt to the lentils too early makes them tough and not very tasty.


And that’s all there is to it! I like to serve mine with a large chunk of fresh, crusty bread. So simple and oh so warming for those chilly autumnal days when you need a big bowl of comfort.

Let me know if you try this recipe! Its a firm favourite of mine and I’d love to know your thoughts on it 🙂 Make sure to take a photo and tag me on instagram if you do!

Jas x


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