Budget Meals
Quick Tomato and Lentil Soup
Tomato and lentil soup combines the acidity and sweetness of tomatoes with the earthy texture of lentils. A gentle simmer gives the lentils time to soften and allows the flavours to blend into a hearty soup that can be served as lunch or a light dinner.
Prepare the ingredients
Measure the lentils and prepare the tomatoes, aromatics and cooking liquid listed in the recipe card. Sort and rinse dried lentils if using them, removing any debris. Different lentil varieties soften at different rates, so use the variety specified by the recipe when possible.
Build the soup base
Heat the oil in a suitable saucepan and soften the onion or other aromatics included in the recipe. Add the spices and stir briefly until fragrant, taking care not to scorch them. Add the tomatoes and the measured liquid, then stir in the lentils as directed.
Simmer until the lentils are tender
Bring the soup to a gentle simmer and cook until the lentils are soft. Stir occasionally, especially as the mixture thickens, to prevent sticking at the bottom of the pot. Add more water or stock if needed to maintain the consistency you prefer, while allowing enough time for the lentils to cook completely.
Adjust texture and flavour
For a smoother soup, blend some or all of it once the lentils are tender, taking care with hot liquid and following your blender's instructions. For a chunkier result, leave it as it is. Taste and adjust the seasoning gradually; a little acidity or fresh herb garnish can brighten the finished soup if appropriate.
Tips for a better soup
- Rinse dried lentils before cooking.
- Keep the soup at a steady simmer rather than a hard boil.
- Stir more often as the lentils soften and the soup thickens.
- Add liquid gradually to reach the preferred consistency.
- Check that the lentils are tender before serving.
Common problems
The soup is too thick: Stir in a little hot water or stock until it reaches the desired consistency.
The lentils are still firm: Continue simmering and add liquid if needed. Cooking time varies by lentil type and age.
The soup tastes too acidic: Let it simmer a little longer and taste again. Adjust seasoning gradually rather than adding large amounts of sugar or salt.
Serving suggestions
Serve the soup warm with bread or another simple side. Fresh herbs, black pepper or a small drizzle of olive oil can be added at the table if they complement the ingredients used.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to three to four days. Lentil soup often thickens as it sits, so add a little water or stock while reheating. Reheat thoroughly and stir to distribute the heat evenly. Freeze portions in suitable containers if you want to keep them longer.
Frequently asked questions
Can I blend tomato and lentil soup?
Yes. Blend only after the lentils are tender, and handle hot soup carefully. You can blend part of the batch to keep some texture.
Why does the soup thicken in the refrigerator?
Lentils continue to absorb liquid as the soup cools. Add a splash of water or stock when reheating and adjust the seasoning if necessary.
The recipe
Quick Tomato and Lentil Soup
Red lentils simmer into a naturally thick soup with tomatoes, onion and simple spices. It is inexpensive, filling and easy to make ahead for lunch.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 cup red lentils, rinsed
- 1 can (400 g) chopped tomatoes
- 4 cups vegetable stock or water
- Salt and black pepper
- Lemon juice, to finish
Instructions
- Warm oil in a saucepan. Cook onion and carrot for 5 minutes until beginning to soften.
- Add garlic and cumin and stir for 30 seconds. Add rinsed lentils, tomatoes and stock.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are soft.
- Blend part or all of the soup if you like a smoother texture. Season with salt, pepper and a squeeze of lemon.
Helpful tip
Rinse lentils before cooking. Add more stock to thin the soup, and refrigerate leftovers promptly in a covered container.
