Red Lentil, Tomato & Rosemary Soup with Goat's Cheese ToastieFeatured

Red Lentil, Tomato & Rosemary Soup with Goat's Cheese Toastie

Red lentils cook in no time at all and this recipe is absolute simplicity itself, using primarily store cupboard ingredients.

Devised by Jenny Chandler for WWF UK’s Earth Hour celebration March 19th 2016. 



For 4 Person(s)

Red Lentil, Tomato & Rosemary Soup with Goat's Che

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 10 cm sprig of fresh rosemary, leaves very finely chopped (or thyme or tarragon)
  • 1 - 2 fresh chillis, very finely chopped, or a good pinch of dried chilli flakes
  • 225 g/8oz dried red split lentils, rinsed
  • 1 x 400 g/14 oz tin of chopped tomatoes
  • 1 1/5 L of vegetable stock
  • salt to taste
  • 1 - 2 lemons, juiced
  • 4 tbsp yogurt


Heat up the olive oil in a large saucepan and fry the onions and carrot until soft.

Now throw in the garlic, rosemary and just enough chilli to give the soup a nice little kick.

Once you can smell the garlic and rosemary add the red split lentils (no need to have pre-soaked the lentils), the tomatoes and the stock and leave to simmer for about 30 minutes, or until the lentils are soft. If you feel that the soup is too thick and hearty then just add a little water or stock.

Taste and balance with salt and enough lemon juice to lift the soup, it should be really fresh and zippy. You’ll find that adding more acidity will reduce the need for salt.

Serve, topped with a spoonful of yoghurt.        


Recipe notes

Making a meal of it? How about?

Toasting some really good sourdough or wholemeal bread under the grill and adding a slither of your favourite goat’s cheese for the last minute or two