Spicy Lentil & Tomato Soup

Spicy Lentil & Tomato Soup

This soup is nice and chunky and the tomatoes give it a tangy flavour which works well with the ginger and chillies. It is good for cooking on a budget and is quick and easy. This dish is similar to the dal, but with more chunks and a punchy flavour.

You can be creative with this soup and add more or less of any of the spices depending on personal preference and if you make a big batch it can be stored in the fridge for 3 days in an airtight container… perfect for a quick lunch or supper!

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Keyword: Gluten Free, Soup, Vegan


  • 2 cups red lentils washed
  • enough water to cover the lentils
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 thumbsize piece ginger grated
  • 1 tbsp oil (I use Olive Oil)
  • 4 cloves
  • 1 red onion chopped
  • 5 cloves garlic chopped
  • 3 birdeye green chillies
  • 1 tsp ground cumin
  • 1 tsp hot curry powder
  • 1 tsp course ground black pepper
  • 1 400g tin tomatoes
  • 1 handful fresh coriander chopped


  • Put lentils in pan and cover with cold water.
  • Add turmeric, ground coriander and ginger and bring to a boil – then simmer for 10 minutes.
  • Meanwhile heat the oil in a frying pan with the cloves.
  • Add the onions to the oil and fry for 5 minutes over a gentle heat.
  • Add all the garlic, chillies and spices to the oil and fry for a further 2 minutes until it becomes fragrant.
  • Add the chopped tomatoes to the fried onion mixture and give everything a stir.
  • Scoop any froth from the top of the lentils and add these to the tomato mixture and stir again.
  • Cook for a further 10 minutes over a low heat to allow the soup to thicken.
  • Add the chopped coriander.

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