Tomato Lentil Soup

    (8)
    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

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    1

    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)

    by
    0

    This recipe is good. I just opted for pre cooking the lentils and using chicken broth. However, I would like it a bit thicker. It it my first time trying red lentils so I will have to learn to work with them.  -  16 Mar 2019  (Review from Allrecipes USA and Canada)

    by
    0

    Really really enjoyed this! I served it on top of steamed Jasmine rice. Did not use any oil and just left the onions to cook into the tomato juice. Also used vegetable broth which simmered down nicely during the cooking. Used a whole pepper which I roasted for about 45 minutes at 375F before incorporating it into the stew. Added fennel seeds, chili flakes, and thyme instead of tarragon because I did not have the latter on hand. Really good dish  -  19 Feb 2019  (Review from Allrecipes USA and Canada)