Slimming World’s tomato, lentil and vegetable soup recipe makes a filling chunky soup made with curry spices and ginger – perfect as a warming lunch. This mouth-watering soup is made in just 30 mins making it a quick and easy option when you’re short on time but you’re trying to eat a little healthier. This recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don’t have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

Slimming World's Tomato, Lentil and Vegetable Soup

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4

Ingredients

  

• low calorie cooking spray
• 1 onion peeled and finely chopped
• 2 garlic cloves peeled and crushed
• 2 cm piece root ginger peeled and finely grated
• 2 celery sticks finely chopped
• 1 large potato peeled and cut into 1.5cm dice
• 1 large carrot peeled and cut into 1.5cm dice
• 600 ml boiling hot vegetable stock
• 1 tbsp mild curry powder
• 125 g dried red lentils rinsed and drained
• 600 ml passata
• freshly chopped coriander to serve

Instructions

 

• Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.
• Add the remaining ingredients, except the seasoning, and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked. Season well and serve sprinkled with coriander

Notes

Double the quantities of this recipe and bulk freeze the leftovers to save you time!