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Lentil & tomato soup with spices


  • 40 g Butter or margarine
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ tsp turmeric
  • 1 tsp ground ginger
  • 1 cup red lentils
  • 1 green chilli, finely chopped
  • 1 bay leaf
  • 3 stalks celery, sliced
  • 3 cups salt-reduced vegetable stock
  • 3 cups water
  • 400 g can tomatoes, chopped
  • 2 tbsp tomato paste, reduced-salt
  • 1 tbsp coriander, chopped to garnish
  •  freshly ground black pepper


  1. Heat butter or margarine in a large saucepan. Add onion and garlic and fry gently until softened. Add turmeric and ginger and cook, stirring, until fragrant
  2. Add lentils, chilli, bay leaf, celery, stock and water. Bring to the boil and simmer for 25 minutes, or until lentils are soft. Remove the bay leaf
  3. Stir in tomatoes, tomato paste and coriander and season with black pepper. Reheat and serve with crusty bread or rolls, sprinkled with extra coriander

Soak the red lentils in water for 10-15 minutes before cooking, as this will help to soften them.

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