One-Pot Red Lentil and Tomato Soup

When money is tight or the week has been long, a big pot of soup is hard to beat. This red lentil and tomato version asks for very little: a few humble vegetables, a tin of tomatoes, a handful of lentils and a spoonful of spice. It cooks in one pan, tastes warming and makes enough to cover lunches for a few days.

Why red lentils are a good choice

Red lentils are one of the most useful items in a store cupboard. They need no soaking, and they break down as they cook, giving soup a thick, velvety texture without any cream. They are also inexpensive and keep for a long time in a sealed container. Rinse them under cold running water before using, to wash away dust and any surface foam.

Building flavour slowly

The secret to a soup that tastes of more than its ingredients is patience with the onion and carrot. Cook them gently for around eight minutes until soft and just beginning to colour. This brings out their natural sweetness and gives the soup depth. Adding the garlic and cumin towards the end of this stage lets the spice toast for a moment without catching.

Simmering and blending

Once the lentils and liquid are in, bring the pot to the boil and then turn it down to a steady, gentle simmer. Stir from time to time, as lentils like to settle on the bottom. When they are completely soft, you have a choice. Blitz the soup smooth with a stick blender, or give it just a few pulses to keep some texture. If you do not own a blender, a potato masher works well enough.

Making it your own

This soup welcomes changes. You could try:

• Swapping the cumin for curry powder or smoked paprika
• Adding a handful of spinach at the end
• Stirring in a spoonful of yoghurt or a swirl of olive oil when serving
• Using a swede, parsnip or sweet potato in place of the carrot
• Adding a pinch of chilli flakes if you like some heat

If the soup thickens too much as it sits, simply loosen it with a splash of water or stock when reheating.

Serving ideas

A slice of buttered toast or a warm flatbread turns this into a proper meal. A squeeze of lemon at the end brightens the flavour and stops the soup tasting flat. If you are serving it to guests, a few chopped herbs or a drizzle of oil make it look a little more special.

Storing and reheating

Let the soup cool, then keep it in a covered container in the fridge and eat it within a couple of days. It also freezes well in portions, which is handy for busy weeks. Reheat until piping hot all the way through, adding water if needed. Lentil soup often tastes even better the next day, once the flavours have settled.

Frequently asked questions

Can I use green or brown lentils instead? They will work, but they hold their shape and need longer cooking, so the soup will be less creamy. Red lentils are the best choice here.

Is this soup suitable for vegans? Yes, as long as your stock is vegetable-based and you do not add dairy toppings.

Why is my soup too thick? Lentils keep absorbing liquid. Add a little more stock or water and heat it through until it reaches the consistency you like.