Tomato Lentil Soup Recipe

If you are craving a bowl of comfort that is both nourishing and bursting with flavor, this Tomato Lentil Soup Recipe is exactly what you need. It is a wonderfully hearty, yet light soup that combines tender lentils with vibrant tomatoes and aromatic vegetables to create a deliciously satisfying meal. Whether you’re looking for an easy weeknight dinner, a vegan-friendly option, or a meal-prep star, this recipe checks all the boxes with its natural goodness, simple ingredients, and rich, cozy flavors that feel like a warm hug in a bowl.

Ingredients You’ll Need

The beauty of this Tomato Lentil Soup Recipe lies in its simplicity. Every ingredient plays an essential role, from adding depth and texture to brightening the overall taste and providing wholesome nourishment. You’ll find familiar pantry staples come together to create a symphony of flavors that taste so much more special than their basics suggest.

• Green or brown lentils (1 heaping cup): These lentils become tender and add protein, fiber, and heartiness to the soup.
• Water (4 cups): Used for cooking the lentils gently and absorbing their flavor.
• Bay leaves (2): Infuse the lentils with subtle aromatic undertones.
• Extra virgin olive oil (1 tablespoon): Adds richness; can be replaced with water or broth for an oil-free version.
• Yellow onion (1 medium, finely diced): Builds the savory base with its natural sweetness.
• Carrot (1 large, finely diced): Brings a touch of sweetness and vibrant color.
• Celery stalks (3, finely diced): Adds a subtle aromatic bitterness and crunch.
• Sea salt (1 tablespoon, measured): Seasoned throughout in layers to enhance flavor balance.
• Garlic (4 cloves, minced): Provides inviting fragrance and depth.
• Water or low sodium vegetable broth (6 cups): Forms the liquid body of the soup, broth adding extra flavor.
• Vegan bouillon cubes (2): Boosts savory taste without animal products.
• Yukon Gold potato (1 large, finely diced): Gives creaminess and body as it cooks down.
• Dried thyme (1 teaspoon): Adds an earthy herbal note.
• Red pepper flakes (¼ teaspoon): Introduces a gentle warming kick.
• Crushed tomatoes (28-ounce can): The star ingredient, giving bold tomato flavor and a beautiful red hue.
• Tamari (1 tablespoon): For a deep umami boost and a touch of saltiness.
• Maple syrup (1 teaspoon): Balances acidity with a hint of natural sweetness.
• Tahini (1 tablespoon): Adds richness and a subtly nutty creaminess at the finish.
• Black pepper (to taste): Freshly ground for subtle heat.
• Balsamic vinegar (1-2 light splashes): Brightens flavors with a nuanced tang.
• Optional add-ins: Fresh baby spinach, frozen corn, or fresh herbs to customize your bowl.

How to Make Tomato Lentil Soup Recipe

Step 1: Cook the Lentils

Begin by rinsing and sorting your lentils to remove any debris. In a small saucepan, combine the lentils with 4 cups of water and the bay leaves. Bring it to a boil over medium-high heat, then reduce to a light simmer. Partially cover the pan and cook gently for about 25 minutes until the lentils are tender but still intact. Keep an eye on it and skim off any foam that rises to the surface for a cleaner broth. Once done, remove the bay leaves and set the lentils aside—reserve any remaining cooking liquid to later enrich the soup.

Step 2: Build the Flavor Base

While the lentils are cooking, heat extra virgin olive oil—or water or broth for an oil-free option—in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, carrot, and celery along with a pinch of the pre-measured sea salt. Stir and cook these aromatics for 7 to 10 minutes until softened and just turning golden. If the pan dries out, don’t hesitate to add small splashes of water to prevent sticking. Toss in the minced garlic and cook for another 30 to 60 seconds until fragrant, making your kitchen smell absolutely inviting.

Step 3: Add Broth, Potatoes, and Seasonings

Next, add the 6 cups of water or vegetable broth, vegan bouillon cubes, diced Yukon Gold potato, dried thyme, red pepper flakes, and a few more pinches of salt. Bring the mixture back to a boil before lowering it to a gentle simmer. Cover partially and let it cook for 15 minutes, allowing the potatoes to become nearly tender while the flavors marry beautifully in the pot.

Step 4: Introduce Tomatoes and Lentils

Now comes that wonderful burst of tomato goodness! Stir in the crushed tomatoes, the cooked lentils (with their reserved cooking liquid if any), tamari, and maple syrup. Simmer for an additional 5 minutes until the potatoes are fully tender and all the flavors harmonize into a luscious soup.

Step 5: Final Touches and Seasoning

Turn off the heat and stir in tahini for a luxurious, creamy depth, followed by black pepper and balsamic vinegar to taste. The vinegar adds a subtle acidity that brightens the soup’s richness. Give the flavors a last check, adjusting salt or pepper if needed. For an extra creamy texture, you can blend a small portion with an immersion blender—optional but oh-so-delicious!

How to Serve Tomato Lentil Soup Recipe

Garnishes

Throw on some fresh herbs like parsley, thyme, or basil right before serving to add a fresh, herbal brightness. A drizzle of olive oil and a pinch of flaky sea salt add a luxurious touch. Vegan parmesan or crispy croutons make this soup even more indulgent and texturally exciting.

Side Dishes

This soup pairs wonderfully with crusty bread, warm pita, or simple homemade croutons to soak up every last drop. A crisp side salad with lemon dressing will complement the hearty soup perfectly, keeping the meal vibrant and balanced.

Creative Ways to Present

For a stunning presentation, ladle the soup into rustic bowls and top with a swirl of tahini or coconut cream. Adding a handful of fresh baby spinach or frozen corn just after cooking lets the colors pop and adds extra nutrients. Serve in individual mugs for casual gatherings or as starters—comfort food made stylish and inviting.

Make Ahead and Storage

Storing Leftovers

This Tomato Lentil Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it a perfect make-ahead meal for busy weeks.

Freezing

Freeze leftover soup in portioned containers for up to 3 months. Avoid adding fresh herbs before freezing—add them fresh after reheating to preserve their vibrancy. To thaw, place the frozen container in the fridge overnight for a gentle thaw.

Reheating

Reheat your soup gently on the stove over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if it thickens too much. A quick microwave reheating also works well—just stir halfway through to ensure even heat distribution.

FAQs

Can I use red lentils instead of green or brown in this Tomato Lentil Soup Recipe?

Red lentils tend to cook faster and break down completely, resulting in a creamier soup. If you prefer a chunkier texture with intact lentils, green or brown lentils are best. However, feel free to experiment based on your texture preferences!

Is this Tomato Lentil Soup Recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free. Just double-check your bouillon cubes and tamari for gluten-free certification to be sure.

Can I make this soup oil-free?

Yes, simply sauté the vegetables in water or broth instead of olive oil. The tahini added at the end brings wonderful richness, so you won’t miss the oil at all.

What are some good variations to try with this soup?

Adding chopped fresh spinach or frozen corn is a tasty way to vary the texture and add color. You can also toss in chopped kale or swap the potato for sweet potato for a slightly different sweetness and texture.

How do I adjust the spice level in this soup?

Start with the recommended ¼ teaspoon of red pepper flakes, then adjust to your liking. You can always add more heat by stirring in cayenne pepper or some hot sauce after cooking.

Final Thoughts

This Tomato Lentil Soup Recipe has quickly become one of my favorite go-to dishes when I want comfort and nourishment wrapped into one beautiful bowl. It’s easy to prepare yet effortlessly impressive, packed with wholesome ingredients that warm you from the inside out. I truly encourage you to try making this soup—whether for a cozy night in or to share with friends and family, it’s guaranteed to become a staple in your kitchen too.

Tomato Lentil Soup Recipe

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This hearty and comforting tomato lentil soup combines tender green or brown lentils, fresh vegetables, and a bright tomato base. Naturally vegan and easy to prepare, it’s perfect for a nutritious dinner or meal prep. The soup features a harmonious blend of savory and slightly sweet flavors with a creamy finish from tahini, and optional add-ins like spinach or corn for extra texture and nutrition.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American, Universal
• Diet: Vegan

Ingredients

For the Lentils

• 1 heaping cup green or brown lentils, rinsed and picked over
• 4 cups water for cooking lentils
• 2 bay leaves

For the Soup

• 1 tablespoon extra virgin olive oil or water/broth for oil-free option
• 1 medium yellow onion, finely diced
• 1 large carrot, finely diced
• 3 celery stalks, finely diced
• 1 tablespoon sea salt, measured separately to season in layers
• 4 cloves garlic, minced
• 6 cups water or 6 cups low sodium vegetable broth (if broth used, omit bouillon cubes)
• 2 vegan bouillon cubes
• 1 large Yukon Gold potato, finely diced
• 1 teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tamari
• 1 teaspoon maple syrup
• 1 tablespoon tahini
• Black pepper to taste
• 1–2 light splashes balsamic vinegar to taste

Optional Add-ins

• 1–2 handfuls fresh baby spinach, whole or chopped
• 1 cup frozen corn (white or yellow)
• Fresh herbs like chopped parsley, thyme, or basil (to add once heat is off)

Instructions

1. Cook the Lentils: In a small saucepan, combine the rinsed lentils, 4 cups of water, and bay leaves. Bring to a boil, then reduce the heat to a light simmer. Partially cover and let cook for about 25 minutes until the lentils are tender. Most of the water will be absorbed; save any remaining liquid to add to the soup. Skim off any foam that forms, remove the bay leaves, and set the lentils aside.
2. Prepare the Soup Base: While the lentils cook, heat olive oil or water in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, carrot, and celery with a pinch of the pre-measured salt. Cook for 7 to 10 minutes until the vegetables are softened and lightly golden, adding small splashes of water if the pot starts to dry out. Add minced garlic and cook for 30 to 60 seconds until fragrant.
3. Add Broth and Seasonings: Pour in 6 cups of water or low sodium vegetable broth, add vegan bouillon cubes, diced Yukon Gold potato, dried thyme, red pepper flakes, and a few more pinches of salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover and cook for 15 minutes until the potatoes are almost tender.
4. Combine Tomatoes, Lentils, and Flavors: Stir in the crushed tomatoes, cooked lentils with any remaining cooking liquid, tamari, and maple syrup. Simmer the soup for an additional 5 minutes until the potatoes are fully tender and the flavors meld.
5. Finish the Soup: Turn off the heat. Stir in tahini, black pepper, and balsamic vinegar to taste. Adjust salt as needed. Optionally, for a creamier texture, blend a small portion of the soup using an immersion blender.
6. Add Optional Ingredients and Rest: If desired, stir in fresh baby spinach, frozen corn, or fresh herbs after turning off the heat. Let the soup rest for 10 minutes to allow flavors to develop, then taste again and adjust seasonings if necessary.
7. Serve: Ladle the soup into bowls. Serve with warm, crusty bread or homemade croutons. Optional toppings include a drizzle of olive oil, flaky salt, chopped fresh parsley, or vegan parmesan cheese.

Notes

• Use a heavy-bottomed pot or Dutch oven for even heat distribution and steady simmering.
• For an oil-free version, sauté the vegetables using water or broth instead of olive oil, and finish with tahini for richness.
• Measure salt into a small bowl beforehand to easily add it in layers and adjust seasoning gradually.
• Skim foam from the cooking lentils for a cleaner flavor and clearer broth.
• Taste the soup before serving to balance salt, acidity, and seasoning. Add optional drizzles of olive oil, balsamic vinegar, or vegan almond parmesan.
• Optional add-ins like fresh spinach or frozen corn should be added after turning off the heat to preserve their texture and color.
• Optional toppings include olive oil, flaky salt, parsley, and vegan parmesan cheese to enhance the serving.