Make this warming red lentil soup, then check out our lentil soup, tomato soup, butternut squash soup, pumpkin soup and more soup recipes.


  • 1 onion, roughly chopped
  • 1 large carrot, peeled and grated
  • 2 jalapeño chillies, chopped
  • olive oil, for drizzling
  • 1 tsp cumin seeds
  • 3 tbsp red lentils
  • 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 1 lime, zested and juiced
  • natural yogurt, to serve


  • STEP 1

    Cook the onion, carrot and chilli in a drizzle of oil until softened, then add the cumin. Cook for a minute, then tip in the lentils, tomatoes and stock. Simmer for 15-20 minutes until lentils are soft.

  • STEP 2

    Blitz the soup briefly with a stick blender until semi-smooth, then stir in most of the lime zest and all the juice. Finish with a dollop of yogurt.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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