Tomato and lentil soup

Filling and packed full of goodness, this soup is a great lunch option.


Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: Serves 4

Cuisine: Tunisian


  • Red Lentils 200g
  • Vegetable stock 1.4lr
  • Cinnamon stick 1
  • Olive oil 2 Tbsp
  • Onions 2
  • Garlic 2 Cloves
  • Turmeric powder 1 Tsp
  • Cumin seeds 1 Tsp
  • Coriander Ground 1 Tsp
  • Bay leaves 2
  • Chopped tomatoes 2 x 400g Cans
  • Salt and pepper To taste
  • Cooked chickpeas 100g
  • Lemon juice 1 Lemon


  1. Place the stock, lentils and cinnamon stick in a large saucepan and bring to the boil, then reduce the heat and simmer for 30 minutes.
  2. Peel and chop the onion and garlic. In a separate frying pan fry the oil, onion and garlic for a few minutes before adding the cumin seeds and coriander. Fry for a further five minutes.
  3. Carefully remove the cinnamon stick. Add the tomatoes, onion mixture and a few bay leaves to the stock and simmer for 15 minutes.
  4. Carefully remove the bay leaves. Season with salt and pepper, then add the chickpeas and lemon juice and simmer for five minutes.
  5. Divide into bowls and serve with warm crusty bread.

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