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Alani’s lentil and tomato soup

Delicious, thick and creamy tomato soup

Recipe by: Alani Keiser

Instagram: @alanikeiser


  • 1.Boil the kettle and add the boiled water to a bowl with 6 tomatoes for 5 minutes
  • 2.The skins will easily peel off from the boiled water – this will take about 5 minutes to remove all the skins
  • 3.Chop tomatoes up roughly
  • 4.Add tomatoes to a pot with 1 litre water (or enough to cover all the tomatoes)
  • 5.Bring to boil and then set heat at medium temperature, allowing tomatoes to cook for 15 minutes.
  • 6.After 15 minutes, using a hand blender, blend tomatoes until smooth (or place in normal blender to blend up until smooth).
  • 7.Add lentils to tomatoes, along with salt and pepper, and bring to boil for 2 minutes and then set at medium heat for 15 minutes.
  • 8.Take heat down to low temperature and allow to simmer for 30 minutes.
  • 9.Once all lentils are soft or cooked away, plate and add Irene’s Gourmet Cultured Coconut
  • 10.Serve

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  • 1/2 cup Irene's Gourmet Cultured Coconut
  • 1 cup Split Red Lentils
  • 6 whole Tomatoes
  • 1 pinch Salt & pepper