Complete recipe
Lentil & tomato soup
A hearty pot of lentils, tomatoes and carrots, gently simmered until tender.
45 minutes4 servingseasylow budget
Ingredients
- Lentils1 cup dry · green or brown lentils, rinsed
- Canned tomatoes1 can · 400 g, chopped
- Carrots2 medium · finely diced
- Onion1 medium · finely diced
- Garlic · optional2 cloves · minced
- Cumin · optional1 tsp · ground
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse lentils and discard any debris.
- Peel and finely dice onion and carrots.
- Measure water using five times the dry lentils’ volume; mince garlic if using.
- Heat a little oil in a soup pot over medium heat. Cook onion and carrot for 5–6 minutes until softened. Add garlic and cumin, if using, for 30 seconds.
- Add lentils and the measured water. Bring to a boil, reduce to a gentle simmer and cook partly covered for 20 minutes.
- Add tomatoes and simmer for 10–15 minutes more, until lentils are fully tender. Add water if the soup thickens before the lentils soften.
- Season with salt and pepper. Mash a ladleful of lentils into the soup for a thicker texture, then serve.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.