Lentil, Chilli and Tomato Soup

I realise I’m not doing much here for the stereotype that all veggies eat is lentils but I really do enjoy them so use them a lot. This is a lovely warming soup great for those colder months and goes down great with some huge chunks of crusty bread. Obviously you can vary the number of chillis you put in depending on the type used and how hot you like it, I usually put one red chilli and three decently sized scotch bonnets in this one so it can be pretty hot. This also works well with some cumin and coriander in place of the oregano and basil to give it an Indian twist. Makes around 7 portions.


225g red lentils, washed
1 large carrot, grated
2 red onions, chopped
6 cloves of garlic, chopped
450g tin chopped tomatoes
1 red chilli, chopped
3 scotch bonnet chillis, chopped
1 tablespoon tomato purée
2 pints of vegetable stock
1 pint of water
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon paprika
1 teaspoon black pepper
Half teaspoon salt


1. Chop the onions and garlic finely, grate the carrot coarsely and cook in olive oil for 5 mins.
2. Add the lentils and stock and bring to the boil.
3. Add all the other ingredients and bring back to the boil.
4. Simmer for about 40 minutes, until lentils are soft.
5. Check seasoning and liquidise with a wand blender.

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