Spiced Tomato & Lentil Soup
Clock Image
Prep: 10 mins
Cook: 25 mins
Sweet tomatoes are simmered into a satisfying soup, with a pinch of Middle Eastern flavour from ground turmeric and cumin, along with tender red lentils, chilli and garlic.
This recipe is a:
See this week's box.
275 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • 1 cayenne chilli
  • 3 vine tomatoes
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 75g dried red lentils
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 750ml boiling water
Step by step this way
  • 1.

    Peel the onion and finely chop it. Peel and crush or finely chop the garlic cloves. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop the chilli. Chop the tomatoes into small chunks.

  • 2.

    Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the chopped onion, garlic and chilli. Sprinkle in a pinch of salt and pepper and fry for 3-4 mins to starting to soften.

  • 3.

    Stir 1 tbsp ground cumin, 1 tsp turmeric and the tomatoes into the pan. Cook and stir for a further 2 mins. Tip in the lentils. Pour in 750ml boiling water and crumble in the stock cube. Stir well to combine, then return to the boil. Reduce to a simmer and cook gently for 20 mins, till the lentils are tender.

  • 4.

    Have a taste of the soup and add more salt and pepper if you think it needs it. Ladle the soup into bowls and serve.

This recipe is from
See this week's box