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Spicy Tomato and Lentil Soup

A warming, spicy soup made from red lentils, tinned tomatoes and a few pantry spices. Costs under 40p per portion and freezes perfectly for batch lunches.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Lunch, Starter
Cuisine: british, Indian
Ingredients Method

Ingredients
  

  • 150g red lentils
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • half tsp chilli powder
  • 1 tbsp vegetable oil
  • 700ml vegetable stock (from a cube)
  • Salt and pepper to taste

Method
 

  1. Heat the oil in a large pan and cook the onion for 3-4 minutes until soft.
  2. Add the garlic, cumin, coriander and chilli powder and cook for 1 minute until fragrant.
  3. Tip in the red lentils, chopped tomatoes and vegetable stock.
  4. Bring to the boil, then reduce the heat and simmer for 20 minutes until the lentils have broken down completely.
  5. Stir occasionally to prevent the lentils sticking to the bottom.
  6. Season with salt and pepper to taste.
  7. Blend with a stick blender for a smooth soup, or leave chunky if you prefer.
  8. Serve hot with bread for dunking.