Spicy Tomato Lentil Soup

Nourishing and warming. Slightly spicy from the chillies, brilliantly aromatic from the turmeric and cumin, and nutty and dense from the lentils. We encourage making a large batch and enjoy leftovers, a cup at a time, to spice up and round out the nutrients of any lunch or dinner. Lentils are a true nutritional hero – they are packed with gut-friendly fibre, folate, magnesium, iron and vegan protein. They promote heart health, better digestion and a fitter figure! This soup is not only nutrient-packed, it’s also hydrating and a great meatless meal option.

Spicy Tomato Lentil Soup

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried crushed chillies (or more if desired)
  • 1 medium onion, chopped
  • 4-5 cloves garlic, chopped
  • 1 large carrot, sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 cup tomato purée
  • 1 large tomato diced
  • 1/2 cup dry green (or brown) lentils
  • 1 litre low-sodium vegetable broth
  • 1 litre plain water

In a large soup pot, heat the olive oil over medium heat, add the chillies and cook for 10-20 seconds. Add in the onions, garlic and carrot and sauté for 1-2 minutes. Add turmeric, cumin, salt and stir. Add the tomatoes, tomato purée and lentils and stir well. Add in the broth and water and bring to a boil. Lower the temperature to low and cook, covered, for 30-45 minutes. Taste, add additional sea salt if desired, 1/2 teaspoon at a time.

*If ever you find the soup is too salty then add 1 cup of water at a time until it’s perfect! Note that soups will only be hydrating if the salt content is kept to a minimum.


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