Spiced Lentil, Carrot and Roasted Tomato Soup

Lentil & Tomato Soup
The other day, I had the pleasure of sharing a bowl of soup with The Hedge Comber. As it was rather cold outside I fancied making something both warming and colourful. I always have split red lentils in the house, but I also happened to have carrots and tomatoes too. All were of a suitable hue I reckoned. As for flavourings I decided ginger and home-grown chilli for warmth and rosemary and thyme for aroma would hit the spot.

I also decided to roast the tomatoes for additional flavour and to give a slight smoky edge to the soup. To go with this, I made a loaf of bread using oak smoked flour, which complemented the soup well, we thought. A small grating of chocolate went into and onto the soup, but to be honest it was rather lost in the general melange and Janie was, shall we say, underwhelmed by its inclusion.

Spiced Lentil, Carrot and Roasted Tomato Soup
Serves 4
A warming and colourful soup flavoured with herbs, spices and roasted tomatoes.
Write a review
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
  1. 250g split red lentils
  2. 1 large carrot – scrubbed
  3. 1 thumb sized chunk root ginger – peeled
  4. 1 red chilli (I used half a rocoto)
  5. 2 bay leaves – half wholemeal spelt, half white
  6. 1 Litre water
  7. 2 large tomatoes
  8. 1 onion – peeled
  9. 4 cloves garlic – peeled
  10. 2 thyme sprigs
  11. 2 rosemary sprigs
  12. 4 tbsp olive oil
  13. a dash tamari (or other soy sauce)
  14. ½ tsp sea salt (or to taste
  15. a pinch freshly ground black pepper
  16. ½ lemon lemon juice
  17. a grating of dark chocolate (100%)
  1. Soak the lentils in either cold water overnight or in hot water for an hour (this greatly reduces cooking time). Rinse well.
  2. Dice the carrot, ginger and chilli and add to the lentils together with the water and bay leaves. Bring to the boil and then simmer for 15 to 20 minutes or until the carrots and lentils are tender.
  3. Meanwhile, roughly chop the onion and quarter the tomatoes. Place in a roasting dish with the garlic, olive oil, rosemary and thyme and roast at 200C for about 30 minutes – the onions should be showing a little charring around the edges.
  4. Rub the contents through a sieve to remove the skins and any twiggy bits, then add to the cooked lentils.
  5. Add the tamari, salt and pepper to taste, then blitz with a hand held blender until smooth.
  6. Stir in the lemon juice and add a grating of chocolate, then pour into bowls topping off with another light grating of chocolate.
Tin and Thyme https://tinandthyme.uk/

I am entering this into Vanesther’s The Spice Trail over at Bangers & Mash. The chilli was quite pronounced and the ginger combined with it very nicely to give a truly warming soup. The theme is Temple Food and not only is this soup good and healthy it’s the sort of thing that might be eaten in all sorts of Eastern temples – minus the roasted tomatoes perhaps!

I am also sending this off to Cooking with Herbs over at Lavender and Lovage. I used rosemary and thyme from the garden to flavour the roasting tomatoes and bay leaves in the lentils. This month’s theme is The Great British Store Cupboard and as already stated, my store cupboard is permanently stocked with lentils.


No Croutons Required LogoPossibly for the first time ever, I find I am able to enter No Croutons Required, the longstanding salad and soup event hosted alternately by Lisa’s Kitchen and Tinned Tomatoes.


Extra Veg LogoLentil and tomato soup is a bit of a classic, but with the edition of carrots, I reckon it becomes suitable for Extra Veg over at Utterly Scrummy Food for Families and alternately hosted by Fuss Free Flavours.


  1. Leave a Reply

    David Ferguson
    25th January 2015

    I must admit at first.. I don’t often cook. BUT, when I do; it’s the wee things like this that I like to find and try and make! SO, I’m going to give this a bash and I’ll let you know how it went! Thanks for this post! x

  2. Leave a Reply

    Bex Walton
    25th January 2015

    I have been looking for some new soup recipes for a while. I’m so bored of constantly making leek and potato (not that there’s anything wrong with that). My other half loves lentils as well so hopefully it will keep him happy. Thanks for the recipe! Bex

  3. Leave a Reply

    Heidi Roberts
    25th January 2015

    I was relieved to see you had a sprinkling of chocolate – I would have worried if you had not used any!

  4. Leave a Reply

    Galina Varese
    25th January 2015

    I love your soup, it sounds perfect. I also always have red lentils at home, and tend to add them to most soups.

  5. Leave a Reply

    25th January 2015

    Your soup sounds delicious, how fab to have lunch with Janie from Hedgecombers. GG

  6. Leave a Reply

    Jane Sarchet
    26th January 2015

    Hahaha, I’m sorry for my underwhelmningness Chocolette! That’s clearly why you;re the chocolate blogger, and I’m not 😀
    The soup however, and that oak smoked bread… Mmm Mmmmmmmmmm!
    Thank you so much for such a lovely lunch, and I can’t wait to do it all again 🙂
    Janie x

  7. Leave a Reply

    Deena Kakaya
    26th January 2015

    Lentils and tomatoes I’ve done, but not with carrots- sounds like a tasty meal all in one bowl x

  8. Leave a Reply

    Janice Pattie
    26th January 2015

    Get you and your chocolate soup! Maybe a little Mayan Gold would have added to the spiciness, but it looks perfectly good without the addition of chocolate, lovely idea.

  9. Leave a Reply

    28th January 2015

    This is a beautiful and wonderfully warming soup – love ginger with carrot and adore chilli in just about anything. Intrigued by the idea of chocolate in there too… A perfect entry for the Temple Food challenge on #TheSpiceTrail. Thanks for linking up.

  10. Leave a Reply

    Kate Glutenfreealchemist
    28th January 2015

    Lovely soup! Looks like we’ll be needing more warming bowls like this in the coming days. We use lots of roasted tomatoes (we still have a frozen stash from the summer), but haven’t yet put them in soup. I can imagine they add a wonderful depth and richness…

  11. Leave a Reply

    28th January 2015

    I’m a big fan of lentils, ginger, chilli and dark chocolate but have never – until now – thought of putting them together in a soup! I’d love to try your recipe, it looks delicious.

  12. Leave a Reply

    30th January 2015

    Love this idea. So much flavor going on in this nourishing soup. Thanks for sharing with NCR.

    • Leave a Reply

      11th May 2015

      Thanks Angela. Your comment made me smile. Judging by the name of your blog, I’d hope you did like spice 😉

  13. Leave a Reply

    13th May 2015

    This sounds like a delicious soup recipe, I’m intrigued to try the chocolate!

    • Leave a Reply

      14th May 2015

      Thanks Mandy. Usually my soups consist of whatever I have to hand, but it’s quite nice to make something specific for a change.

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