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Photo of Red lentil soup with chilli, garlic and rosemary by WW

Red lentil soup with chilli, garlic and rosemary

2 - 6
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Who knew a lentil soup could be so exciting? This thick, hearty number utilises fragrant herbs and spices to achieve its tastebud-tingling full flavour


Grapeseed oil

1 tbs


1 clove(s), crushed

Fresh rosemary

5 g, (1 sprig)

Fresh red chilli

1 whole, long, thinly sliced


2 stick(s), thinly sliced

Dry lentils

1 cup(s), red variety, rinsed

Canned diced tomatoes

400 g

Salt reduced chicken stock

4 cup(s)

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Fresh basil

¼ cup(s)


  1. Heat oil in a large saucepan over medium heat. Add garlic, rosemary, chilli and celery and cook, stirring, for 2 minutes or until fragrant.
  2. Add lentils, tomatoes, stock and 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until lentils are tender.
  3. Add beans and cook for 2 minutes or until heated through. Remove and discard rosemary sprig. Serve soup topped with basil.


TIP: For an even chunkier soup, add your choice of vegetables, such as diced carrots or broccoli florets, for the last 6–8 minutes of cooking.