Lentil and tomato soup

Try a satisfying Italian soup recipe packed with tomatoes, lentils, fresh herbs and chilli
By David Rocco
Lentil and tomato soup
  • Rating:
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 50 ml extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 bunch flat-leaf parsley, chopped
  • 2 fresh chillies, chopped
  • 1 can plum tomatoes
  • 540 g can lentils, drained and rinsed
  • 200 ml water


1. In a saucepan, heat the olive oil. Add garlic, parsley and chilli peppers and sauté for a few minutes.

2. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.

3. Add the lentils and season with salt and pepper. Add water and allow to cook for approximately 15 - 20 minutes until the soup has thickened.

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