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Tomato and Red Lentil Soup

Tomato and Red Lentil Soup

Brought to you by: Ocado
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This tomato and red lentil soup is fresh-tasting and dairy-free. It’s made with roasted tomatoes that are blended into a rich soup and then spiced with garlic and vibrant harissa pesto. It also has an added bite from the addition of red lentils. This soup is a great choice for a rainy day, or when you just fancy something warm and soothing.
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Ingredients

  • 1 medium onion, roughly chopped
  • 1 kg tomatoes, cut into halves
  • 4 garlic cloves, cut into quarters
  • 1 tbsp olive oil
  • 15g basil, leaves picked, plus extra to serve
  • 300ml vegetable stock
  • ½ tsp ground cumin
  • 2 tsp harissa paste
  • ½ tsp cayenne pepper
  • 1 tsp hot paprika
  • 1 tsp chilli flakes, plus extra for serving
  • 100ml vegan cream, plus extra to serve
  • 50g red lentils
  • 1 tsp coarse ground black pepper, plus extra to serve
  • 1 handful croutons, to serve

Method

Step 1

Preheat the oven to 180°C/160 °C fan/Gas mark 4.

Step 2

In a large roasting dish, add the onion, tomatoes and garlic, season with salt then add the olive oil. Mix together and roast in the oven for 30 mins.

Step 3

Remove from the oven and place in a blender with the basil leaves. Pulse until smooth and pour into a saucepan over a medium heat.

Step 4

Season the soup with salt and pepper followed by the vegetable stock, cumin, harissa pesto, cayenne pepper, paprika, chilli flakes and vegan cream and mix together well. Add the lentils, reduce the heat and cover with a lid. Leave to simmer for 20 mins or until the lentils are tender.

Step 5

Serve with a splash of vegan cream, a handful of croutons, a sprinkling of chilli flakes, some basil leaves and a coarsely ground black pepper.

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