Tomato Red Lentil Soup

Red lentils soften quickly and naturally thicken this tomato soup. Cumin and smoked paprika give warmth, while a little lemon juice at the end lifts the flavor.

Ingredients

• 200 g dry red lentils
• 400 g chopped tomatoes
• 1 onion, diced
• 1 carrot, diced small
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 900 ml vegetable broth
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tbsp lemon juice

Method

1. Rinse lentils in a sieve and check for any small stones. Heat oil in a large saucepan over medium heat.
2. Cook onion and carrot for 6–8 minutes until softened. Stir in garlic, cumin and paprika for 1 minute.
3. Add lentils, tomatoes and broth. Bring to a boil, then reduce to a gentle simmer.
4. Cook partly covered for 20–25 minutes, stirring occasionally, until the lentils break down and the carrot is tender. Add water if it becomes too thick.
5. For a smoother soup, blend a portion with an immersion blender; leave the rest lightly textured. Stir in lemon juice off the heat.
6. Taste before adding optional salt because broth varies. Serve hot with a thick but spoonable consistency.
7. Cool in shallow containers and refrigerate within two hours for up to four days. Reheat until hot throughout, adding water as the lentils thicken on standing.

Use red lentils

Brown or green lentils hold their shape and need longer cooking. Red split lentils give the soft texture intended here.

Stir near the end

As the lentils break down, the soup thickens and can catch on the bottom. Stir occasionally and lower the heat if it begins to stick.

Adjust the consistency

The soup continues thickening after cooking. Add a little hot water when reheating rather than letting it become a dry puree.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Taste before adding optional salt because broth varies. Serve hot with a thick but spoonable consistency.

How should I store leftovers?

Cool in shallow containers and refrigerate within two hours for up to four days. Reheat until hot throughout, adding water as the lentils thicken on standing.