Red lentil soup with chimichurri drizzle recipe

Name: Red lentil soup with chimichurri drizzle
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 1 onion, finely diced; 500g sweet potatoes, peeled and chopped into 2cm pieces; 300g red lentils; 1 vegetable stock pot, made up to 1ltr; 1 lemon, juiced; 150g baby spinach; 30g pack fresh coriander, finely chopped; 1 garlic clove, finely chopped; 1 red chilli, deseeded and finely chopped; ⅔ crusty loaf, sliced, to serve

Indulge in this warm and hearty red lentil soup with chimichurri drizzle or make a big batch and freeze it for later.

See method

Serves 4
10 mins to prepare and 20 mins to cook
674 calories / serving

Freezable
Dairy-free

Shop your ingredients

Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions Loose
1 onion, finely diced
£0.11
£0.95/kg
Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
500g sweet potatoes, peeled and chopped into 2cm pieces
£0.42
£1.19/kg
East End Red Split Lentils 500G
£1.20 Clubcard Price
(£2.40/kg)
Offer valid for delivery from 03/09/2026 until 10/11/2026
300g red lentils
£1.50
£3.00/kg
Tesco Vegetable Stockpot 4 Pack 112G
1 vegetable stock pot, made up to 1ltr
£1.45
£12.95/kg
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each
Tesco Baby Spinach 250G
150g baby spinach
£1.30
£5.20/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
30g pack fresh coriander, finely chopped
£0.50
£16.67/kg
Tesco Large Garlic
1 garlic clove, finely chopped
£0.50
£0.50/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded and finely chopped
£0.51
£8.50/kg
Tesco Multiseed Batch Medium Sliced White Loaf 800g
⅔ crusty loaf, sliced, to serve
£1.30
£1.62/kg

Method

Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat and fry the onion for 6-8 mins until tender. Stir in the sweet potatoes, lentils and stock. Bring to a boil, then cover and simmer for 15-20 mins until the lentils and sweet potatoes are tender, topping up with water during cooking if you need to.
Blend with a stick blender until smooth, then season with black pepper and add a squeeze of lemon juice. Stir in the spinach and keep over a low heat for 2 mins until the spinach is cooked. Add 100ml water if you prefer a thinner soup.
Meanwhile, stir the coriander, remaining 2 tbsp oil, the garlic, chilli and remaining lemon juice together with some seasoning and 1-2 tbsp water to make a drizzle. Divide the soup among bowls, spoon over the chimichurri drizzle, and serve with the crusty bread.

See more Soup recipes

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.