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Lunch recipe

Smoky Lentil Tomato Soup with Paprika

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Tomato and red lentil soup with carrot, onion, garlic, and smoked paprika for an easy batch-cook lunch.

Start planningStart cookingIngredients
35 min340 kcal4 base servingsBatch CookBudgetComforting
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Recipe and nutrition estimates

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Focus ingredients: lentils, tomatoes, carrot

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free, Lower Sugar

Serving tip: Add a crusty roll if you want to turn it into a more filling lunch box.

Lentil Tomato Soup plated and ready to serve.

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Ingredients

What you need

  • 220g red lentils
  • 2 tins chopped tomatoes
  • 2 carrot
  • 1 red onion
  • 2 cloves garlic
  • 800ml vegetable stock
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

You'll also need

saucepan, blender

Method

Step by step

Up to 8 clear steps
  1. Lentil Tomato Soup cooking step 1: Get prepped.
    Step 1

    Prep the soup base

    Cut the carrot into bite-sized pieces, finely chop the red onion, rinse the red lentils, open the chopped tomatoes and keep the tomato puree ready.

  2. Lentil Tomato Soup cooking step 2: Start cooking.
    Step 2

    Soften the base

    Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook carrot and red onion with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown. Stir in garlic and smoked paprika for 1 minute until fragrant.

    6 min
  3. Lentil Tomato Soup cooking step 3: Build the flavour.
    Step 3

    Add the stock

    Pour in 800ml vegetable stock, then add red lentils, chopped tomatoes and tomato puree. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.

  4. Lentil Tomato Soup cooking step 4: Bring it together.
    Step 4

    Simmer until ready

    Simmer for 12-15 minutes until the vegetables are tender and the lentils are soft.

    15 min
  5. Lentil Tomato Soup cooking step 5: Finish the dish.
    Step 5

    Portion and pack

    Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.