20-Minute Lentil, Lemon & Tomato Soup
Easy
Gluten free
Wheat free
mains
soups-starters
lunches
This speedy lentil soup layers aromatic spices with red pepper, tomatoes and lemon to create a bold, nourishing bowl in no time. Ideal for lunchtime fixes and weeknight cooking, it’s cosy and endlessly crowd-pleasing.
(nutritional information based on one serving with two slices of wholemeal bread)
20
4
Kcal
276
Carbs
58 g
Protein
22 g
Fat
4 g
* Nutritional information per serving.
Ingredients
- 1 red pepper, cut into bite-sized pieces
- 1 tsp coriander seeds
- 2 tsp chopped ginger (use pre-chopped frozen for speed)
- 2 tsp chopped garlic (use pre-chopped frozen for speed)
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 165g/¾ cup red lentils
- 625ml/2½ cups vegan stock (use gluten-free if needed)
- 1 x 400g/14 oz tin chopped tomatoes
- 1 tsp brown sugar or syrup (eg maple or agave)
- 2 tbsp lemon juice (fresh or bottled)
Instructions
- Using a medium-large sized saucepan, fry the red pepper, coriander seeds, garlic and ginger in a little oil, for 2 minutes, on a medium heat, stirring frequently.
- Stir through the turmeric, chilli powder, ground cumin and heat for a further minute.
- Add the lentils, tinned tomatoes and syrup, bring to the boil then simmer on medium for 10-15 minutes or until the lentils are soft enough to blend.
- Stir through the lemon juice before blending thoroughly with a stick blender.
- Add salt and pepper, to taste.