Mexican Spiced Tomato Soup

12:42 am on 31 March 2007

(Serves 6 as a meal with bread)


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic
  • 3 tsp Mexican seasoning
  • 2 cans chopped tomatoes
  • 6 cups beef stock (allow 1 heaped tsp stock powder per cup of water)
  • 1/3 cup tomato paste
  • 1 and a half cups red lentils
  • 2 tbsp brown sugar
  • half cup chopped fresh coriander or parsley
  • sour cream to garnish (optional)

Mexican seasoning

In an airtight container or small jar combine the following:

  • 1 heaped tbsp ground cumin
  • 2 tsp sugar
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tbsp chilli powder


In a large saucepan heat the oil, then add the onion and garlic and cook until golden. Mix in the Mexican seasoning, then add the tomatoes, stock, tomato paste, lentils and sugar. Bring to the boil and stir, then reduce the temperature and simmer for 45 minutes. Add chopped fresh herbs and garnish with a dollop of sour cream.

(The Mexican seasoning can be used to season mince for Mexican meals or added to potato wedges or refried beans for authentic Mexican flavour.)

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