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Spiced Tomato and Lentil Soup

7 pts value per recipe/1pt per serving
serves 6

1 Onion, chopped finely
2 Carrots, peeled and diced
150g (5 1/2oz) red lentils, rinsed
2 x 400g Cans of chopped tomatoes
1 tablespoon grond cumin
1 teaspoon medium curry powder
1.2 litres (2 pints) vegetable stock, made using 2 low salt stock cubes
3 tablespoons fresh corriander
freshly ground black pepper

Place all the ingredients except for the corriander in a large saucepan. Bring to a simmer, cover and cook for 30 minutes or until the lentils are completely soft.
Let the soupcool slightly, then liquidise in batches in a blender. Season with black pepper to taste and serve with the corriander scattered on top.

My soup turned ot slightly thicker than the recipe book showed. Dont know why, but it was still yummy and really filling.
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I just made this, it was delicious. As you say, it's a bit thick but that just means I can freeze portions to use as a low point spaghetti sauce.

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