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Quick and Easy Tomato and Lentil Soup


Easiest soup recipe ever! Raid the storecupboard and this soup could be on the table in no time at all! Our Yorkshire Rapeseed Oil with Rosemary & Sea Salt is the oil for this recipe and works makes great Herb Toast too!


3 tbsp Yorkshire Rapeseed Oil with Rosemary & Sea Salt

2 onions, chopped

2 x 400g tins chopped tomatoes

1 litre veg stock

100g red lentils, rinsed in cold water

Salt & Pepper to taste



Saute chopped onions in the oil until soft and translucent. Add tomatoes, stock and lentils. Bring to the boil, stirring constantly, turn heat to low, cover pan and simmer for 25 minutes until lentils are cooked, then blitz/liquidise.

Serve with Herb Toast:

Lightly toast both sides of slices of French bread, then brush one side of each slice with Yorkshire Rapeseed Oil with Mixed Herbs and put under grill for a couple of minutes to crisp.

Suitable for vegetarians.