This Plant-Based Lentil and Tomato Soup is great to make when you’re in the mood for a warming, comforting and flavoursome lunch or starter. You’ll probably have the ingredients in your store cupboard already, so no need to rush out and buy new ingredients!

Plant-Based Lentil and Tomato Soup

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 8


  • Large stock pot
  • Wooden spoon
  • Soup bowls
  • Ladle
  • Measuring jug
  • Sharp paring knives


  • 2 large onions finely chopped
  • 3 sticks celery chopped
  • 250 g red lentils rinsed until the water runs clear
  • 800 g tins of chopped tomatoes
  • 1.8 litre Marigold vegan bouillon/ stock
  • juice of one fresh lemon
  • freshly ground black pepper
  • pinch of Maldon sea salt


  • Put the onion and celery in a pot with 3 cm of water and cook until soft – about 5-7 minutes.
  • Put the lentils, tomatoes and stock in the pot and stir. Bring to the boil then turn down and simmer for 20-25 minutes – until the lentils are cooked.
  • Remove the pot from the heat and use a stick blender to blend the soup. Add the juice of the lemon and freshly ground black pepper. Taste, and add a pinch of Maldon sea salt if needed.
  • Serve with brown bread and a salad.

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