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Tomato and lentil soup (the Pantry favourite)

We made this to share with our Pantry members one cold winter's day, and it went down so well we started bringing soup along each week. It's easy to make, and packed with flavour and goodness; we like to describe it as a hug in a mug.

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 large finely chopped onion
  • 2 cloves of garlic
  • Half a teaspoon of coriander seeds
  • Half a teaspoon of cumin seeds or ground cumin
  • 300g red lentils
  • 1 litre of vegetable stock
  • 1 tin of chopped tomatoes  


  1. Fry the onion, garlic, butter, coriander seeds and cumin until soft
  2. Add the lentils and stock and cook on a low heat for ten minutes
  3. Then add the tomatoes and cook for fifteen more minutes
  4. Season with salt and pepper
  5. Puree if you like it smooth, or just serve as it is

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