Red lentil, chilli and tomato soup
This delicious red lentil, chilli and tomato soup recipe makes the perfect comforting lunch or easy dinner. Not to mention, it is made from affordable ingredients!
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Red lentil, chilli and tomato soup
Make this hearty and heathy soup this autumn and winter. Recipe and image from Easy 10 by Amy Sheppard (£22, Quadrille). Photography by Dan Jones
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Ingredients
- oil for frying
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 tsp smoked paprika
- 2tsp hot chilli powder
- 1 tbsp honey
- 250g dried red lentils (rinsed)
- 1 litre vegetable stock
- 1 tbsp light soy sauce
- 400g tin chopped tomatoes
- thickly buttered bread or naan bread (to serve)
- salt and freshly ground black pepper
Method
Step 1
Heat a drizzle of oil in a large, non-stick saucepan. Add the onion and fry for 5 minutes over a medium heat until soft. Stir in the garlic for the final minute.
Step 2
Stir in the paprika, chilli powder and honey and fry for 1 minute. Stir in the red lentils, followed by the stock, soy sauce and tomatoes. Season with salt and pepper.
Step 3
Simmer for 15 minutes until the lentils are soft, before blitzing until smooth.
Cook's tip: Save time on the day – this soup can be made in advance and frozen.
Step 4
Serve with big chunks of thickly buttered bread or naan.
