Red Lentil Soup

I grew up in a household where legumes featured regularly on the menu. My mother introduced it to our diets from a very early age. Over the years, legumes have been such a staple in my diet (lentils being my favourite) that I still have it at least twice a week.

Ingredients (Serves 4)

  • 500g split red lentils
  • 400g can crushed tomatoes
  • 1 large carrot, peeled and diced
  • 2 baby eggplants, diced
  • 1 onion, finely chopped
  • 1 tablespoon ginger, grated
  • 1 red chilli, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons cumin powder
  • 2 tablespoons olive oil
  • 6 cups hot water
  • juice of 1 lemon
  • 1/2 cup coriander leaves, chopped
  • sea salt and pepper


  1. Put lentils in a sieve, wash under hot running water and leave to drain.
  2. Heat oil in a heavy -based saucepan. Cook onion, chilli, carrots eggplant, ginger and cumin for a few minutes.
  3. Add lentils, tomatoes, garlic and water. Bring soup to boil then reduce heat. Simmer gently until lentils are cooked to a pulp. About 20 – 30 minutes.
  4. Add lemon juice, coriander and season to taste. If the soup is too thick, add some boiling water and simmer for a few more minutes.