RECIPE 10 · SOUPS
Red lentil & tomato soup
This soup is simple, thick and warming, with red lentils that soften into the broth. A final squeeze of lemon lifts the cumin and tomato, making it a useful everyday lunch as well as an easy supper.
Jump to recipe
A richer beginning.
Tomato paste adds richness without overwhelming the lentils. There is no need to blend unless you prefer a completely smooth bowl.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves / makes
- 4–6
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, diced
1 carrot, diced small
2 garlic cloves, minced
1 tsp ground cumin
3 tbsp Ace Sabbah double-concentrated tomato paste
250 g dry red lentils, rinsed
1.2 litres low-sodium vegetable stock
½ tsp fine salt, or to taste
¼ tsp black pepper
2 tbsp lemon juice
2 tbsp chopped parsley
Method
Soften the base
Heat the oil in a soup pot. Cook the onion and carrot over medium heat for 7 minutes. Stir in the garlic and cumin for 30 seconds.
Add the paste
Stir in the tomato paste and cook for 2 minutes. Add the rinsed lentils and stock and bring to a gentle boil.
Simmer
Reduce the heat and cook, partly covered, for 20–25 minutes until the lentils are very soft. Stir occasionally, especially near the bottom. Add water if the soup gets too thick.
Season and serve
Season with salt and pepper, then add the lemon juice. Leave chunky or blend carefully with an immersion blender. Finish each bowl with parsley.
At the stove
Red lentils break down as they cook. For a lighter soup, add a little more hot water just before serving.
At the table
Serve with warm flatbread and a spoonful of plain yogurt, if you like.