Spiced Lentil, Carrot and Roasted Tomato Soup
Recipe for a warming, nourishing and colourful lentil, carrot and roasted tomato soup, flavoured with herbs and spices. It takes a while to cook, but this allows the flavours to develop and become even more delicious.
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.
Other Tin and Thyme Soup Recipes You Might Like
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- Ribollita – a vegan Tuscan soup
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- Spiced parsnip spinach soup
- Summer green soup with parsley & almond pesto
- Sweet potato & carrot soup
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Lentil, Carrot & Roasted Tomato Soup – The Recipe
- 250 g split red lentils
- 1 large carrot – scrubbed
- 1 thumb sized chunk root ginger – peeled
- 1 red chilli (I used half a rocoto)
- 2 bay leaves – half wholemeal spelt , half white
- 1 Litre water
- 2 large tomatoes
- 1 onion – peeled
- 4 cloves garlic – peeled
- 2 thyme sprigs
- 2 rosemary sprigs
- 4 tbsp olive oil
- a dash tamari (or other soy sauce)
- ½ tsp sea salt (or to taste
- a pinch freshly ground black pepper
- ½ lemon lemon juice
- a grating of dark chocolate (100%)
- Soak the lentils in either cold water overnight or in hot water for an hour (this greatly reduces cooking time). Rinse well.
- 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.
- 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.
- Rub the contents through a sieve to remove the skins and any twiggy bits, then add to the cooked lentils.
- Add the tamari, salt and pepper to taste, then blitz with a hand held blender until smooth.
- Stir in the lemon juice and add a grating of chocolate, then pour into bowls topping off with another light grating of chocolate.
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.
Possibly 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.
Lentil 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.