Go Back

Tomato and Lentil Soup

Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine gluten free


  • 1/3 cup dried,split red lentils
  • 1 tbsp olive oIl
  • 1 small onion finely diced
  • 1 cup diced carrots
  • 2 medium diced tomato’s
  • 1/4 tsp ground cumin
  • 3 cups water
  • 1 vegetable or chicken bouillon cube
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp chopped parsley


  • In a medium sized bowl add the lentils and cover them with warm water to soak for upto 5 minutes.
  • In a medium saucepan, heat the oil on medium heat. Add the onions and carrots and cook them for 3 to 4 minutes until the onion has softened. 

  • Add the cumin powder and stir it into the onions
, then add the tomatoes and cook them for about 1 minute, while stirring, before adding the water. Stir in the bouillon cube until it has dissolved in the water and bring the soup to a boil.
  • Rinse and drain the lentils once more and add them to the boiling soup, then immediately reduce the heat to medium low and gently simmer the soup for 15 minutes, stirring occasionally.
  • Use and immersion blender to create a smooth consistency
 Season the soup with extra salt and pepper if needed.
  • Ladle the soup into bowls, and garnish with chopped parsley and a little cream. Serve with a slice of gluten free bread.