Tomato and Lentil Soup

StarterServes 4

Stave off the November chill with this simple soup recipe from the team at Thixendale based Yorkshire Rapeseed Oil. Using their Rapeseed Oil with Mixed Herbs, this quick and healthy recipe is perfect for weekend lunch along their crunchy herb toast by the fire.  


3 tbsp Yorkshire Rapeseed Oil with Mixed Herbs

2 onions, chopped

2 x 400g tins chopped tomatoes

1 litre veg stock

100g red lentils, rinsed in cold water

Salt & Pepper to taste


  1. Saute the chopped onions in the oil until soft and translucent. Add tomatoes, stock and lentils, then bring to the boil, stirring constantly.
  2. Turn the heat to low and cover the pan. Simmer for 25 minutes until lentils are cooked, then blitz with a hand blender.
  3. For the toast, lightly toast both sides of 2 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.