Tomato & Basil Lentil Soup with a Hint of Spice


  • 1 x 400g Tin of Chopped Tomatoes
  • 80g of Red Split Lentils (soaked for at least 12 hours & drained)
  • 300ml of Vegetable stock (homemade is best to avoid added onion/garlic powder)
  • ½ tsp of Dried Basil (or Italian Herb)
  • ¼ tsp of Smoked Paprika
  • Handful of Fresh Crushed Basil Leaves
  • Salt and Pepper to Taste
  • Drizzle of Olive Oil for the pan


  1. Start by drizzling a little olive oil into a heated medium pan

  2. Then add the chopped tomatoes, dried basil, salt, pepper and paprika to the pan and cook for around 5 minutes

  3. Add the 300ml vegetable stock and 80g of split lentils to the mix and stir together

  4. Add the crushed basil leaves, a little more salt and allow to simmer for around 20 minutes

  5. Taste test, and add more spices where needed, I usually add a lot of crushed black pepper.

  6. Serve up with some gluten-free bread & enjoy!

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