In the UK, we’ve had some strangely cold spells of weather recently and this soup is perfect for those chillier days.  

I first made a version of this soup when I was studying medicine and had no time to shop. I utilised my relatively empty pantry - tinned tomatoes, lentils and some left over sundried tomatoes that my mum had brought me back from a holiday in Italy - to create what turned out to be a delicious, versatile and filling soup! Since then, I’ve made a few additions and variations, and continue to cook it.  

I tend to make this soup in batches, that way you can keep it in the fridge for up to 3 days or freeze it, perfect when you need a quick lunch. However, you can easily halve it if you want to make less. 

Ingredients  

• 1 medium yellow onion 

• 2 cloves of garlic 

• 2-3 cm (~1 inch) piece of fresh ginger 

• 1 bay leaf 

• 1 jar of sundried tomatoes in olive oil (You’ll need approximately 8 sundried tomato halves and 3 tablespoons of the olive oil from the jar- alternatively use dry sundried tomatoes and regular olive oil) 

• 250g (or 1 ¼ cups) red split lentils 

• 100g (or ½ cup) double strength tomato purée 

• 2 x 400g (15 ounce) cans of tinned, chopped tomatoes 

• 650ml (2 ¾ cups) water 

• 250ml (1 cup) plant-based cream replacement (if you prefer a sweeter taste, try canned coconut milk, or for non-vegan version you can use single cream) 

• 1 level teaspoon salt, or as per your taste 

• 1/2 teaspoon freshly ground black pepper, or as per your taste 

• Optional: cumin, chilli, paprika or coriander to spice it up 

Equipment  

• Large saucepan with lid 

• Handheld blender or food processor for a smooth, blended soup 

Method 

1. Peel and roughly chop the onion, garlic and fresh ginger. 

2. Add some oil from the sundried tomatoes or regular olive oil to a large saucepan and fry the onion, garlic and ginger for about 3-5 minutes until the onions are caramelised and golden- brown. 

3. Add the lentils to the saucepan and fry for 1-2 minutes until they are slightly translucent at the edges. 

4. Add the tomatoes purée, chopped tomatoes, approximately 8 sundried tomatoes and approximately 650ml of water and stir well. Season with salt and pepper. 

5. Bring to a boil and then turn down to medium heat so that the soup is gently simmering, and cover with a lid. Stir the pot every few minutes so the lentils don’t burn at the bottom of the pan. The lentils usually need about 30-40 minutes to soften. Add more water if the soup looks too dry or the lentils stick to the bottom of the saucepan. 

6. Once the lentils are soft, take off the stovetop. Use a handheld blender or food processor to blitz up the ingredients into a smooth soup. If you don't have a blender or food processor, or you like your soup chunky, just leave as is. 

7. Stir in the plant-based cream. If you like, save some for garnish. 

8. If you want to spice things up, add some of the optional spices as per your taste. 

9. Serve hot, drizzle some of the plant-based cream for decoration and garnish with some fresh herbs. The soup is great with some fresh, crusty bread!