Tomato and lentil soup

  • 30min
  • 4
  • 95 kcal
  • Easy
  • Vegan

Per 230 g contains

95 kcal 396 kj
3.2 g
0.6 g
4.2 g
0.3 g

of an adult's recommended intake.
Typical energy values per 100g: 172kj/41kcal

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Authored by Peer reviewed by Rose Constantine Smith
Originally published

An easy staple meal that can be made at any time

Everyone loves tomato soup, especially when it's homemade. This recipe will not only warm you up inside but may also help those who suffer from IBS.


  • Tomatoes, medium
    6 (approx. 510g)
  • Olive oil
  • Salt and pepper
    1g each
  • Lentils, canned
    200g 7oz
  • Water
    300ml 10.5fl oz
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Cooking Method

  1. Preheat the oven to 180°C/gas mark 4.
  2. Halve the tomatoes and place them on a lined baking tray.
  3. Drizzle over the olive oil and season with salt and pepper. Roast for 15-20 minutes or until soft.
  4. Meanwhile, rinse the canned lentils and place in a pan with the water. Once the tomatoes are cooked add them in too.
  5. Bring to the boil and then reduce to a medium heat, simmering for 10 minutes.
  6. Pour cooked ingredients into a blender/food processor and blend until smooth. Serve hot straightaway.

Nutritional Information

Typical Valuesper 100gper 230g serving
41 kcal
172 kj
95 kcal
396 kj
of which saturates
1.4 g
0.3 g
3.2 g
0.6 g
of which sugars
4.6 g
1.8 g
11 g
4.2 g
Fibre1.8 g
4.2 g
Protein1.6 g
3.8 g
Salt0.1 g
0.3 g


Tomatoes contain an antioxidant called lycopene, which gives them their colour. This antioxidant may also be linked to reducing the risk of heart disease and cancer. 


Lentils are packed full of fibre, aiding in digestion and keeping you fuller for longer. They also serve as a meat-free source of good protein.

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