Light Meals, Soup

Easy Fresh Tomato & Brown Lentil Soup

I know its July, but the weather here lately has been mixed at best! I was craving something comforting and warming but also light and little spicy. This Soup hit the spot.

It uses pantry staples and a good amount of fresh, ripe and juicy seasonal tomatoes. It’s a cinch to make and will keep well for 5 days in the fridge.



4 garlic gloves thinly sliced

1 tbs extra virgin olive oil

1 tbs vegan nduja or ½-1 tsp chilli flakes

400g fresh cherry or baby plum tomatoes halved

1 large 660g brown lentils or 2 tins

500ml vegetable stock

A few sprigs of fresh thyme

1 tsp sea salt

Good grind freshly ground black pepper

To Serve

Fresh basil leaves

Extra virgin olive oil

Vegan Parmesan or other similar cheese


  1. Add the thinly sliced garlic to a large non stick pan and gentle cook on a low heat for a few minutes, before adding the Nudja. Cook for a further few minutes until melted.
  2. Add the tomatoes, thyme, salt and pepper and alow to cook down on a medium heat for about 10 minutes.
  3. If using a jar of lentil add the pan with the juices, if using tinned then drain and rinse. Also add the stock and cook on a low simmer for another 10 minutes.
  4. Check for seasoning and serve in big bowls with Basil leaves a good drizzle of evoo and cheese of choice.

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