This 15-minute spicy lentil and tomato soup has become one of my absolute go-to meals for a quick, hearty lunch. It’s the second recipe in my week-long series of veggie dishes, and honestly, it’s so good that my mum has completely adopted it too. The best part? It’s made from simple pantry ingredients, takes barely any time, and is full of bold, warming flavors. Whether I’m enjoying it on a chilly afternoon or serving it up for dinner, it always hits the spot.
Why You’ll Love This Recipe
I love how fast and easy this recipe is to throw together—just 15 minutes from start to finish. The combo of spicy chili powder, smoked paprika, and sweet honey creates a balance that’s deeply comforting but still exciting. I like blending it smooth for the kids, but sometimes I leave it a bit chunky when I’m in the mood for more texture. It’s also filling enough to be a full meal on its own, especially when I serve it with some crusty bread or a side salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
onion, finely sliced
oil for frying
2 cloves garlic, finely sliced
1 tbsp runny honey
1 tsp hot chilli powder
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp soy sauce
2 x 400g tins of chopped tomatoes
1 tin of green lentils, drained
600ml vegetable stock
salt and pepper, to taste
Directions
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I start by placing the finely sliced onion in a large non-stick frying pan with a little drizzle of oil. I fry it over medium heat for about 5 minutes, stirring regularly until softened.
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Then, I add the garlic, honey, chilli powder, smoked paprika, mixed herbs, and soy sauce. I cook everything for another minute to release all the lovely aromas.
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Next, I stir in the chopped tomatoes, drained lentils, and vegetable stock. I season it all with a pinch of salt and pepper.
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I turn up the heat and bring the mixture to a boil, then reduce it to a simmer for about 5 minutes.
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After simmering, I use a hand blender to whizz the soup until it’s at the texture I want. Sometimes I make it completely smooth, especially for the kids, but other times I blend it just halfway to keep some texture.
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Finally, I ladle it into bowls and top it with an extra sprinkle of black pepper.
Servings and timing
This recipe serves 4 generous bowls and takes just 15 minutes from start to finish. It’s ideal for a quick lunch or light dinner.
Variations
When I want to switch things up, I sometimes use red lentils instead of green—though I have to simmer it a bit longer if they’re uncooked. A splash of coconut milk adds creaminess if I’m after a richer version. I’ve also tried tossing in some baby spinach right before blending for an extra veggie boost. And for those who like it even hotter, an extra pinch of chili flakes goes a long way.
Storage/Reheating
I usually make a double batch and keep leftovers in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stove—just give it a good stir and add a splash of water or stock if it thickens up. I’ve also frozen portions in containers; they defrost quickly for those last-minute lunch needs.
FAQs
How spicy is this soup?
It has a nice kick from the chili powder, but I find it manageable. I adjust the spice level by reducing the chili if I’m making it for the kids.
Can I make this soup ahead of time?
Absolutely. I often make it in the morning or even the night before. The flavors deepen as it sits, making it even better the next day.
Do I have to blend the soup?
Not at all. I like it smooth for a creamy texture, but it’s just as delicious with a chunky finish. I sometimes blend just half for a bit of both.
Can I use dried lentils?
Yes, but I cook them separately beforehand since they take longer than tinned lentils. Once they’re tender, I stir them in as usual.
What can I serve this soup with?
I love pairing it with crusty bread, a warm pita, or even a simple side salad. It also works well poured over cooked rice or quinoa for something more filling.
Conclusion
This spicy lentil and tomato soup has become one of my weekday heroes—quick, satisfying, and packed with flavor. Whether I’m enjoying it solo for lunch or serving it to the family for dinner, it always gets a warm reception. With just a few everyday ingredients and a blender, I’ve got a meal that’s not only healthy but also comforting and crave-worthy.
