Carrot, lentil & tomato soup

Carrot lentils and tomato soup

A heart soup, which is a great source of vegetable protein and a number of essential minerals. It makes the ideal lunch when out walking. Keep hot in a good flask and then nourish and warm yourself with a cup of soup and a chunk of whole meal bread.


For some extra kick, add 2 cloves of finely chopped garlic to the saucepan after the onion and then ½ teaspoon smoked paprika with the remaining ingredient


 Preparation time: 15 minutes

Cooking time: 40 to 50 minutes

Calorie per portion: 260 kcal

Fat per portion: 4g

Of which saturated 1 g

Serves: 4

Suitable for vegetarians and freezing


Split red lentils: 110g(4oz)

Large green lentils: 110g(4oz)

Light olive oil: ½ tbsp

Onion: 1 large, peeled and finely chopped

Carrots: 225g( 8oz) peeled and coarsely grated

Large tomato: 450g (11b), roughly chopped

Vegetables stock:1.25 liters (2 pints)

Half-fat creme fraiche: 2 tbsp for swirling

Chopped coriander, parsley or chives or a mixture of all three for sprinkling

Carrot lentils and tomato soup


1)Put the lentils into a large sieve, rinse well under a cold, running tap then drain thoroughly.

2)Heat the oil and add onion in the saucepan to cook.

3)Add the grated carrots, tomatoes drained lentils and stock to the saucepan.Boil it and cooked it for 30 minutes to properly cooked the vegetables in it

4)Place a large sieve over another large saucepan, . Pour the soup into the sieve and then, using a wooden spoon, pass the vegetables through the sieve. Discharge the remaining seeds and tomato skin.

5)Season the soup to taste, then reheat until hot. If it is a little thick at this stage, add some extra stock. Pour the soup into warmed soup bowls or mugs and served swirled with a little creme fraiche, and sprinkled with chopped coriander, parsley, or chives.

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