Red Lentil Tomato Soup
This red lentil tomato soup is a hearty, comforting one-pot meal made with simple pantry staples and red lentils. It’s a vegan, gluten-free, dairy-free soup that’s filling, budget-friendly, and perfect for easy lunches, dinners, or meal prep.
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
Calories: 305kcalCarbohydrates: 49gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1446mgPotassium: 789mgFiber: 22gSugar: 6gVitamin A: 654IUVitamin C: 10mgCalcium: 55mgIron: 6mg
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