Spicy Fresh Tomato and Lentil Soup

By alexisknibbs on Sep 13, 2024

A little while ago I made a fresh tomato and lentil soup which my little family and I really enjoyed. As we enjoyed it that much I thought I would add a little spice to it. A few years ago my son Ted, who is 11 years old, was not a fan of spice. In fact, Ted would refuse to eat his meal if the food was to spicy.

Nowadays he enjoys food that are a little bit spicy. This is a bonus for me as I can now expand our menu options. I can now make meal with more spices in and I love using them too. There are amazing health benefits to soup but adding spice makes it, not only tastier but also healthier too. We loved this dish and we hope you will too. .

What soups do you enjoy eating in winter? Let me know in the comments below and please don't forget to like and follow me.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

Equipment

Sharp knife
Chopping board
Vegetable peeler
Grater
Saucepan
Stirring spoon
Teaspoon
Blender

Ingredients

Tomatoes x 600g
Onion x 1
Carrot x 1
Celery x 1 stick
Lentils x 300g
Chicken or vegetable stock or bone broth x 600 - 800mls
Tamari or soy sauce x 2 tbsp
Tomato puree x 2 tbsp
Mild chili powder x 1 tsp
Ground ginger x 1 tsp
Smoked paprika x 1 tsp
Ground sweet cinnamon x 1/2 tsp
Dried oregano x 2 tsp
Salt and pepper to taste

Method

Peel, slice and dice the onion.
Slice and dice the tomatoes.
Remove the top and the bottom from the celery and slice into 1/2 centimetre pieces.
Peel the carrot and grate it.
Wash the lentils under the tap through a colander.
Put the large saucepan onto a high heat on the hob.
Add oil to the base and wait for it to heat up.
When the pan is hot add in the onion and fry until it starts to soften.
Next add in the celery and tomatoes.
Once these ingredients are soft add in the grated carrot.
Keep frying these vegetables for at least another 5 - 10 minutes.
If the vegetables start to stick to the base of the pan turn the heat down slightly and add a little water to help loosen the vegetables from the base.
Once all the vegetables have softened add in the lentils and fry for a further few minutes.
Sprinkle over the mild chili powder, ground ginger, smoked paprika, ground sweet cinnamon and dried oregano.
Stir these spices and herb in for another minute or so.
Pour over the stock or broth.
Bring the ingredients to the boil.
Turn the heat down and leave to simmer for 5 - 10 minutes.
Once the lentils are mushy they are cooked.
Add salt and pepper to taste.
Sprinkle over the dried mixed herbs.
Remove from the heat and leave to cool.
When the soup has cooled pour the contents into a blender.
Blend until smooth.
Depending on how big the blender is you may need to do this in two batches.
Pour back into the saucepan to heat through.
Then serve with cheesy toast or chickpea wraps and enjoy.

Spicy Fresh Tomato and Lentil Soup

Spicy Fresh Tomato and Lentil Soup was a yummy meal. My husband Howard, Ted and I all enjoyed it. The dish can be made in advance of the meal and frozen. All the ingredients in this dinner are freezable so it could be made in advance. The soup can be stored for up to 6 weeks in the freezer and only over night in the fridge. It also makes great leftovers too. I served it with cheesy toast for Howard and Ted. For me, I made chickpea flour wraps. However you decide to eat this soup, as always, please enjoy. Thank you. xxx