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Red lentil soup

Red lentil soup

Points® value
Total Time
40 min
5 min
35 min
Simple yet exotic is the best way to describe this boldly flavoured soup. Perfect for when the temperatures fall, it’s hearty enough to serve for dinner and takes just 40 minutes to put together in one pot.


Brown onion

1 medium, finely chopped

Dry lentils

¾ cup(s), red variety, (150g)

Canned diced tomatoes

1 800g can

Fresh coriander

½ cup(s), leaves and stems, chopped

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (160g)

Olive oil

1 tsp

Ground cumin

1 tsp

Vegetable stock cube

2 individual, gluten-free variety, (to make 2 cups (500ml) vegetable stock)


  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for about 3 minutes or until softened slightly. Add cumin and cook, stirring for a further 1 minute, until fragrant.
  2. Stir in lentils, tomatoes and stock. Bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for about 30 minutes or until lentils are soft.
  3. Remove saucepan from heat. Stir in coriander and season with salt and pepper. To serve, ladle soup into bowls and top each serving with 2 tablespoons yoghurt.


Cooking tip: If reheating soup, loosen with a little water for a thinner consistency, if needed.