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Hearty Lentil and Tomato Soup

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“This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 small onion
  • 1 (14 ounce) can tomatoes, chopped
  • 1 tablespoon oil
  • 23 cup red lentil
  • 2 pints chicken stock
  • 1 tablespoon tomato concentrate
  • 12 teaspoon dried thyme
  • salt and pepper

Directions

  1. Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
  2. Add the remaining ingredients and stir.
  3. Cover and simmer for 30 minutes, stirring occasionally.
  4. Adjust seasoning to taste.
  5. For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
  6. Serve the soup with chunky wholemeal bread if you want a meal in a dish!

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