Lunches

Tomato & red lentil soup

Name: Tomato & red lentil soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 cloves garlic, crushed; 150 g dried red lentils, checked for gluten-free suitability and rinsed; 400 g tin chopped tomatoes; 900 ml gluten-free vegetable stock; To taste salt and black pepper

A thick, bright soup made with a short list of cupboard ingredients.

From Nora’s kitchen · Recipe development

AI-generated food illustration.

A thick, bright soup made with a short list of cupboard ingredients.

This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.

The recipe

Tomato & red lentil soup

Prep: 10 min
Cook: 40 min
Total*: 50 min
Makes: 4 servings

*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.

Ingredients

Tick things off as you go.

What you need

1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, crushed
150 g dried red lentils, checked for gluten-free suitability and rinsed
400 g tin chopped tomatoes
900 ml gluten-free vegetable stock
To taste salt and black pepper

Equipment

Large saucepan
Sieve
Optional stick blender

Let’s make it.

01
Start the base
Heat oil in a large saucepan. Cook onion and carrots for 8 minutes until starting to soften. Add garlic and stir for 1 minute.
02
Simmer
Add rinsed lentils, tomatoes and stock. Bring to a boil, reduce to a simmer and cook for 20–25 minutes, stirring, until the lentils are completely soft. Follow any longer cooking instruction on the lentil packet.
03
Adjust texture
Take off the heat. Leave chunky or blend cautiously with a stick blender kept submerged in the soup. Add a little hot water if too thick.
04
Season
Taste, season and return to a gentle simmer if necessary so the soup is steaming hot throughout. Ladle into bowls.

Ingredient checks

Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.

Allergens: Check stock, which may contain celery.

Make it work for you

Keep the stated ingredient quantities for the first test. Substitutions need separate testing.

For another day

Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.

Exploding food

What goes in.

The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.

See the collection

Exploded ingredient illustration for tomato & red lentil soup; the written recipe provides the full list and quantities.

The miniature kitchen

Tiny chefs.
Big ideas.

A playful look at the same familiar favourite. Meet the little team behind our food illustrations.

Explore the tiny kitchen

Miniature chefs preparing tomato & red lentil soup in a warm cream kitchen.

Tomato & red lentil soup