Home > Soup > Spicy Lentil and Tomato Soup

Spicy Lentil and Tomato Soup

A delicious and hearty thick soup, an ideal lunchtime snack.


  • 250g red lentils
  • 1 can of tomatoes
  • 4 small onions
  • 6 cloves of garlic
  • 2 carrots
  • 1 stick of celery
  • 2 red peppers
  • 2 red finger chillies
  • 1 tsp dried basil
  • ½ tsp pimento
  • 1 tsp salt
  • large pinch of black pepper
  • 8 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 litres of vegetable stock


Halve and deseed the red peppers and place skin side up on a baking tray under a grill on maximum heat. Chop the onions, carrots and celery while heating the oil in a large saucepan (that can hold 3-4 litres of liquid) at medium-high heat. Keep checking the peppers while chopping the other vegetables and make sure they blacken evenly over their skins.

Add the onions to the pan and stir, after a few minutes add the balsamic. Once the onions have softened and most of the balsamic has evaporated, add the remaining chopped vegetables and whole chillies and stir. The peppers should be done by now; remove the blackened skin and dice the remaining flesh and add to the pan. Add the pimento and basil along with the salt and pepper and stir. After 5 minutes add the lentils and stir well. Reduce the heat and add the can of tomatoes. Cover and let the mixture simmer for a further 5 minutes.

Add the first 500ml of vegetable stock. The lentils will quickly absorb the liquid at the start. Cover the pan and reduce the heat to medium-low so the soup simmers gently on the hob. Add more stock 250-500ml at a time as needed. Simmer for 1½-2 hours.

Finally, set aside to cool and purée in a food processor. For best reults store overnight in the fridge to allow the flavour to develop.

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