Spicy Tomato & Bean Soup

This soup is easy to make and low in fat.  You can keep it in the fridge for a few days and have it as a filling, low GI lunch.
half a cup of mixed lentils, soaked overnight

2 vegetable stock cubes

2 cans chopped tomatoes

1 can butter beans

1 can red kidney beans

1 medium onion, chopped

4 cloves garlic, grated/crushed

3 spring onions, finely sliced into rounds, including the leaves.

salt to season

half to one tsp chilli powder

1 tsp turmeric powder

1 tsp cumin powder

10 mugs of water

chopped fresh coriander


How to:

1. Boil the mixed lentils in the water and add the salt and stock cubes

2. When the lentils are half cooked, add the rest of the ingredients apart from the coriander.

3. Boil up and then simmer for about an hour on medium heat with the lid on.

4. Mix in half the coriander and spring onion while simmering.

5. Garnish with the rest of the coriander before serving.


If you don’t have dried mixed lentils, just add one more drained can of a different bean in addition to the kidney beans and butter beans.



 Recipe Submitted by Shakila Ahmed

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