Warm red lentil and tomato soup

October 3, 2016

So after seeing a recipe for this soup on the 'Little dish' website I decided that I would make it (with a few tweaks) for the little man.  I have to say it smelt delicious while I was cooking it so I joined him for this one! Full of protein, Vitamin A, C, Iron, Folic acid, Fibre, Zinc, Potassium, Magnesium, and the antioxidant Lycopene.  Give it a go and tell me what you think.



  • 2 tbsp olive oil 

  • 1 large onion - chopped

  • 2 carrots - sliced

  • Handful of greens-sliced

  • 200g red lentils

  • 200g can chopped tomatoes

  • 2 garlic cloves

  • 2 bay leaves

  • 500ml low salt Vegetable broth

  • 1 tsp curry powder

  • ½ tsp paprika

  • ½ tsp ground ginger  


  • Warm olive oil in a frying pan.

  • Add the chopped onion and cook for about 3 minutes. Then add the garlic and cook for a further 2 minutes.

  • Add curry powder, paprika and ground ginger and mix until it coats the onions and garlic. 

  • Quickly add the vegetable broth,

  • Add the bay leaves, carrot, greens, chopped tomatoes and lentils and bring heat up to high until the soup starts to boil. 

  • Lower to medium heat once it starts to boil and let simmer, covered, for about 40 minutes. Stir occasionally until the carrots are tender.

  • Turn off the heat, remove the bay leaves and serve!



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