Indian Inspired Tomato and Red Lentil Soup

Hearty Soup for Rainy Days


  • 1 tbsp olive oil
  • 2 celery sticks, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 garlic clove, crushed
  • 1 red chilli – chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 175g split red lentils
  • 1.2 litres vegetable stock
  • 400g can plum tomatoes
  • 2 tsp tomato purée

For garnishing

  • 4 tbsp Greek yoghurt
  • 2 tbsp chopped fresh coriander


  • Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
  • Add the lentils, stock, tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
  • Meanwhile, stir the coriander into the yoghurt for the garnish.
  • Turn off the heat. Add two spoons of cream or coconat milk to the soup (optional). Serve the soup with the joghurt garnish

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