15-Minute Spicy Lentil & Tomato Soup
A quick and hearty 15-minute lentil and tomato soup with a spicy kick. Made with pantry staples, it’s flavorful, filling, and perfect for a speedy lunch or light dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering & Blending
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 1 onion, finely sliced
- 1 tablespoon oil (for frying)
- 2 garlic cloves, finely sliced
- 1 tablespoon runny honey
- 1 teaspoon hot chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon mixed herbs
- 1 teaspoon soy sauce
- 2 cans (400g each) chopped tomatoes
- 1 can (400g) green lentils, drained
- 600ml vegetable stock
- Salt and black pepper, to taste
Instructions
- Heat oil in a large frying pan. Add onion and sauté for 5 minutes until softened.
- Stir in garlic, honey, chili powder, smoked paprika, mixed herbs, and soy sauce. Cook for 1 minute until fragrant.
- Add chopped tomatoes, drained lentils, and vegetable stock. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Blend to desired texture using a hand blender—smooth, chunky, or halfway in between.
- Ladle into bowls and top with a sprinkle of black pepper before serving.
Notes
- Use red lentils instead of green, but cook longer if using uncooked.
- Add a splash of coconut milk for extra creaminess.
- Stir in baby spinach before blending for added greens.
- For more heat, sprinkle in extra chili flakes.
- Delicious with crusty bread, pita, or over rice/quinoa for a fuller meal.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 240
- Sugar: 10g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
