Red Lentil Tomato Soup is a hearty, warm, one-pot recipe made with simple ingredients that come together in 30 minutes.
This filling, budget-friendly vegan soup is perfect for lunch or dinner and is naturally gluten-free and dairy-free.
Serve it with my homemade lentil crackers for a delicious, crunchy side.
Red lentil tomato soup is made with red lentils, and I love how affordable, nourishing, and high in plant-based protein they are.
If you've tried my spiced carrot red lentil soup, red lentil bread, red lentil tortillas, or my red lentil hummus, you already know how often I reach for them in simple, everyday recipes.
This soup is thick, creamy, and full of rich tomato flavor, making it incredibly comforting with every spoonful.
I make this one often because it comes together quickly, stores well for meal prep, and provides a satisfying, wholesome meal that you can enjoy all week.
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🍅Ingredients
- Dried red lentils
- Chopped canned tomatoes
- Tomato paste
- Onion & garlic
- Vegetable broth
- Olive oil
- Salt & spices (ground cumin, paprika, ground black pepper)
- Lemon juice
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Tomato Soup
Step 1: In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5-6 minutes until translucent.
Step 2: Add minced garlic, paprika, ground cumin, and black pepper. Cook 1 minute until fragrant.
Step 3: Stir in diced tomatoes, red lentils, tomato paste, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer 20-25 minutes until the lentils are tender. Remove from heat and stir in lemon juice. Serve warm.
📋Substitutions & Variations
- Lentils: I used red lentils, but you can also use yellow or green lentils if you prefer.
- Tomatoes: I used canned diced tomatoes, but fresh tomatoes or tomato puree work well, too.
- Veggie swaps: Add carrots, bell peppers, or zucchini for extra flavor and nutrition.
- Oil-free option: Sauté the onions and garlic in a splash of vegetable broth or water instead of oil for a lighter version.
- Greens boost: Stir in spinach or kale at the end for a fresh twist.
- Creamy variation: Blend part or all of the soup for a silky smooth texture.
💡Marinela's Tip
If the soup feels too thick, stir in a little vegetable broth or water while it simmers until it reaches the texture you like.
❓Frequently Asked Questions (FAQ's)
Yes! You can store it in the fridge for up to 4 days and freeze it for up to 3 months.
You can swap red lentils with yellow or green lentils, though cooking times may vary slightly.
🍽Serving Suggestions
Here are some of my favorite ways to serve tomato red lentil soup and make every bowl even more comforting.
📖 Recipe
Red Lentil Tomato Soup
Equipment
- 1 Cooking pot
Ingredients
- 1 + ½ cups dried red lentils rinsed
- 1 can ( 14 oz /400 gr) chopped tomatoes
- 1 medium onion chopped
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 4 cups vegetable broth low-sodium
- 1 tablespoon olive oil
- ¾ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon parika
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice or to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion for 5-6 minutes, until soft and translucent.1 tablespoon olive oil, 1 medium onion
- Add garlic, paprika, cumin, and black pepper. Cook for 1 minute until fragrant.3 garlic cloves, ½ teaspoon ground cumin, ½ teaspoon parika, ¼ teaspoon ground black pepper
- Stir in lentils, chopped tomatoes, tomato paste, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until lentils are tender.1 + ½ cups dried red lentils, 1 can ( 14 oz /400 gr) chopped tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, ¾ teaspoon sea salt
- Remove from heat and stir in lemon juice. Serve warm.2 tablespoons lemon juice
Notes
- This soup thickens as it cools; add a splash of water or vegetable broth when reheating to loosen it.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutrition
If you try this red lentil tomato soup, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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