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Recipe

Easy spiced lentil and tomato soup in 30 minutes

Prep time: 
10
Cook time: 
20
Skill level: 
Low
Serves: 
4
A bowl of spiced lentil and tomato soup, topped with chopped parsley and Aleppo pepper in butter. A cosy, vegetarian meal.

Enjoy this warming meal with crusty bread or a warm pita. (ABC News: Lina Jebeile)

Lina Jebeile

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind the Instagram account @TheLebanesePlate, where she showcases her work and her love for Lebanese cuisine.

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Get ready for cooler weather with this comforting, Lebanese-inspired lentil soup infused with warming spices and a rich tomato flavour. It's simple to make and comes together in under 30 minutes. 

This soup is hearty, nourishing and perfect for cosy nights in. The blend of spices adds warmth and depth, while red lentils give it a creamy, velvety texture without the need for cream.

Serve it with a drizzle of melted butter infused with Aleppo pepper for extra indulgence and don't forget some crusty bread or warm pita on the side to scoop up every last bit.

Grated carrot, vegetable stock, red lentils, onion, crushed tomatoes and spices are laid out on a kitchen bench.

Simple ingredients combine to create this vegetarian soup that's ready in 30 minutes. (ABC News: Lina Jebeile)

Easy spiced lentil and tomato soup in 30 minutes

Prep time: 
10
Cook time: 
20
Skill level: 
Low
Serves: 
4

Ingredients

For the soup:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sweet paprika
  • 1 cup red lentils, rinsed
  • 400g (1 can) crushed tomatoes
  • 4 cups vegetable stock
  • Salt and pepper to taste

To serve:

  • ½ teaspoon Aleppo pepper
  • 30g unsalted butter
  • Lemon juice
  • Fresh parsley, chopped

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in the garlic and carrot and cook for another 2 minutes.
  2. Add the cumin, coriander, cinnamon and paprika. Stir well for 30 seconds until fragrant.
  3. Add the lentils, crushed tomatoes and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
  4. The soup is ready once lentils are soft and cooked. For a smoother texture, blend the soup using a stick blender.
  5. To serve: melt butter in a frypan over medium heat, stirring frequently. Once the butter begins to foam, remove the pan from heat and stir through the Aleppo pepper.
  6. Ladle hot soup into a bowl. Drizzle some of the Aleppo pepper butter over soup, squeeze a little fresh lemon juice and garnish with fresh parsley. Serve warm with crusty bread or pita.
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