Winter Warming Lentil & Tomato Soup


Lentil & Tomato Soup

Serves 6

Based in the West Coast of Ireland, Tanya Ranalow is a graduate of the world-renowned Ballymaloe Cookery School in Co. Cork and now the owner of her own food business which she runs alongside her healthy 'To-Go' range of foods. Her love of wholesome, healthy and nutritious food sees her approach cooking in a sustaining and healthful manner. Focusing on seasonal ingredients, today she shares one of her wonderfully nourishing soups for a cold and dreary January day.


  • 1 cup of red lentils
  • 1 onions
  • 1 courgette
  • 2 medium carrots
  • 1 sticks of celery
  • 3 cloves of garlic
  • 1 inch of ginger
  • half a red chilli
  • 1 teaspoons of turmeric
  • 1 teaspoons cumin seeds
  • 1 tins of tomatoes


Chop the onions, garlic, ginger and chilli and sweat on a low heat in some olive oil for ten minutes.

Meanwhile, in a blender blitz the carrots, courgette and celery. 

Then add them to the onion mix and sweat for another five minutes. 

Add half a pint of boiling water and let the vegetables cook in the water for five minutes. Add the lentils and cook for a further ten minutes. 

Next add the spices and tomatoes, bring to the boil and season. Serve with fresh bread and enjoy beside a warm fire. 

For Meat eaters, chopped chorizo sweated with the onions is a delicious addition.

Find Tanya on Instagram @tanswestcoastkitchen