Tomato Lentil Soup

    40 minutes

    This vegan tomato-based red lentil soup with red and green capsicum, coconut and a hint of curry powder makes a bright, warming winter soup.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 50g onion, chopped
    • 50g chopped green capsicum
    • 50g chopped red capsicum
    • 1 tablespoon minced garlic
    • 1/2 teaspoon dried tarragon
    • 1/4 teaspoon curry powder
    • salt and ground black pepper to taste
    • 1 (400g) tin chopped tomatoes in juice
    • 125g red lentils
    • 2 tablespoons grated coconut
    • water or stock

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat olive oil in a large pan over medium heat. Add onion, green capsicum, red capsicum, garlic, tarragon, curry powder, salt and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in chopped tomatoes; bring soup to a simmer.
    2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

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    Reviews in English (6)


    I am adding to my previous comment that I now cook this in my Insta Pot pressure cooker. So much easier and faster with less watching the liquid level. The lentils came out so much softer and well cooked. I highly suggest pressure cooking this recipe.  -  20 Apr 2017  (Review from Allrecipes USA and Canada)


    Added more tarragon and curry. Love it. Yummy, easy recipe.  -  06 Jan 2019  (Review from Allrecipes USA and Canada)


    it was really good  -  27 Apr 2018  (Review from Allrecipes USA and Canada)