Slow Cooker Tomato Chilli and Lentil Soup Recipe

It’s that time of year when my thoughts start to turn to chutney and soups, one pot comfort food with hearty harvest ingredients.

Rather than looking for inspiration by googling ‘tomato soup’, I decided instead to look back at my own blog – and found a recipe written over 5 years ago now. Sometimes I forget how long I’ve been blogging, the amount of recipes I have at hand, and exactly what recipes I do have!

Tomatoes soup has always been a favourite of mine. I do prefer cooked tomatoes rather than raw, so this is a good way of topping up my quota.

Slow Cooker Tomato Chilli & Lentil Soup Recipe

*I actually entered this recipe in a competition for New Convent Garden Soup in 2011 (but didn’t win ;))

Ingredients:

  • 450g (1lb) Tomatoes (Halved)
  • 150g (1/3 lb) Sundried Tomatoes (Sliced)
  • 150g (1/3 lb) Dried Red Lentils
  • 2 Garlic Cloves (Crushed)
  • ½ Teaspoon (2.5ml) Chilli Powder
  • 1 Teaspoon (5ml) Cumin Powder
  • 1 Teaspoon (5ml) Dried Basil
  • 1 x Medium Onion (Finely diced)
  • 1 Tablespoon (15ml) Tomato Puree
  • 900ml (1+1/2 Pints) Hot Vegetable Stock
  • Blackpepper to season
Instructions:
  1. Rinse and drain the Dried Lentils. Then boil rapidly for 10 minutes. When cooked re-rinse and then leave to drain whilst you prepare the other ingredients
  2. Wash and halve the Tomatoes and pop in slow-cooker
  3. Add the sliced Sundried Tomatoes. If using tomatoes out of a jar make sure you drain the oil
  4. Add the crushed Garlic Cloves, the Chilli and Cumin Powder.
  5. Add the finely diced Onion and the Basil.
  6. Add the Tomato Puree and the cooked Red Lentils stir well
  7. Pour over the Hot Vegetable Stock, add some Blackpepper to season and stir well again ensuring all ingredients are mixed thoroughly
  8. Place lid on the standard Slow-Cooker – ensuring there is at least 1″ at the top without liquid/ingredients
  9. Leave on high for 4 hours or low for 8
  10. When cooked blend carefully with a hand-blender to desired consistency
This Soup can be kept for up to 48 hours in the refrigerator or can be frozen and used within 1 month.

These are old photos as I have not yet made a fresh batch of the soup. I’m posting this recipe to remind myself to make this slow cooker tomato, chilli and lentil soup recipe, and to encourage you to try it out also. 

It may have been 5 years, and my memory isn’t what it used to be but I do recall this being a winner – even if New Covent Garden didn’t think so! Can’t win ’em all.

{ 2 comments… add one }
  • Julie C September 28, 2016, 12:43 pm

    I’m gonna have to try this. I’ve tried a few lentil recipes and the texture just wasn’t to my liking, but I think I’ll like this one! It looks like a heartier version of tomato soup, which I love 🙂

    • SimplyBeingMum September 28, 2016, 3:24 pm

      Hope you enjoy it!

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