Hearty Tomato Soup

Ideally soak the lentils overnight. Serves 50

A filling soup perfect for lunch (Vegan, Gluten Free)


2×2.5kg tins chopped tomatoes

10 onions chopped medium

10-15 garlic cloves – ideally roasted

500g sundried tomatoes  (NOT in oil just dry, you may have to shop around)

3 x 400ml cans coconut cream

9 cups dried red lentils

1-2kg frozen peas

5 cups sesame seeds

3 x 300g tins tomato paste (if 400g cartons is what you have put it all in!)

10 teaspoons garam masala*

8 cubes  vegetable stock dissolved in 1 cup hot water

2-5 teaspoons cayenne pepper to taste

5 teaspoons paprika

3 cups pitted kalamata olives, chopped into quarters (if your budget allows!)

* some garam masala has chilli in, some doesn’t check your packet! This recipe has assumed it doesn’t – you might need to add the spices gradually and taste test if you are uncertain.


  1. Soak the lentils overnight and rinse well. If you have time, cover them in water and bring to the boil. Simmer vigorously until fluffy and then turn off. (If you don’t have time to cook them separately, then just add them to the soup when you add the coconut cream but this will add to the cooking time later on).
  2. Sauté the onion until soft and slightly caramelised.
  3. Add the garlic. (if you can, toast/soften the garlic cloves in a dry frying pan in advance). If needed you can use 6 teaspoons minced garlic instead.
  4. Cook for a couple of minutes.
  5. Chop the sundried tomatoes, place in food processor with some water and whizz to a puree.
  6. Add the tomatoes, tomato paste, coconut milk and veg stock to the onions and garlic and mix well. (add the uncooked lentils now if you haven’t been able to cook them separately).
  7. Add the sundried tomato paste.
  8. Add the garam masala, paprika and 1 tsp cayenne pepper.
  9. Add extra water or extra tomatoes if needed to make up the volume needed. (should be a thick soup). Remember the lentils will soak up extra water if uncooked, and add volume if added later.
  10. Bring to the boil and simmer for 15 mins.
  11. Whizz the mixture to a puree with a whizz stick.
  12. Add the lentils (if precooked), frozen peas, and sesame seeds.
  13. Taste and adjust seasoning as needed. (may need more cayenne!)
  14. If you have the kalamata olives, add at the very end.
    Serve with 100% wholemeal bread and salad. You can also have some grated cheese for people to add themselves if really keen (and also the chilli flakes for those who like their spicy food really hot!)

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