Delicious lentil soup garnished with basil served in a white bowl, perfect for a healthy meal.

Red Lentil Tomato Soup | Easy Weeknight Recipe

Bykyle

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Cook red lentil tomato soup with carrots, cumin, and vegetable broth. Includes four-serving quantities, cooking steps, variations, and storage tips.

Delicious lentil soup garnished with basil served in a white bowl, perfect for a healthy meal.
Illustrative stock photo; not a photograph of this exact recipe or a product test. Photo by Galiya Tenisheva · License.

Red lentils soften quickly and give this tomato soup body without cream. The soup thickens as it stands, so save a little extra water for reheating.

Yield and time: 4 servings · about 35 minutes

Red lentil tomato soup ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced small
  • 2 garlic cloves, minced
  • 1 cup dry red lentils, rinsed and checked for debris
  • 1 can (14–15 ounces) crushed tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 teaspoon ground cumin
  • Lemon juice, pepper, and salt to taste

Method

  1. Heat oil in a pot over medium heat. Cook onion and carrots for 6–8 minutes, stirring.
  2. Add garlic and cumin; stir for 30 seconds.
  3. Add lentils, tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer.
  4. Cook uncovered for 18–25 minutes, stirring occasionally, until lentils and carrots are tender. Add water if needed.
  5. Taste and finish with lemon juice and seasoning. Blend part of the soup only if you want a smoother texture.

Make it work for you

Use red lentils for the stated timing; green and brown lentils take longer and stay more intact. Add chili flakes for heat or stir in chopped spinach near the end. Bread or a baked potato makes an easy side. When freezing, leave headspace in a freezer-safe container because liquid expands.

Storage and serving

Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.

USDA leftover safety guidance. Check ingredient labels for allergens. Nutrition varies by brand and portion; these recipes do not promise specific calorie or protein totals.

Find more recipes and practical meal prep guides.

Choose red lentils for this method

Red lentils soften and break down more readily than firmer varieties, giving the soup a thicker base. Check the package for any preparation requirements and look through dry lentils for debris before rinsing. Green or brown lentils are not an exact time-for-time substitute. If using another variety, follow its cooking guidance and expect a different texture rather than trying to force the same timing.

Cut carrots for the simmering time

Small carrot pieces cook more evenly in a relatively short soup. Large chunks can remain firm after the lentils have softened. Stir the base during simmering so lentils do not settle on the bottom and catch. Keep extra water nearby and add it gradually if the pot becomes too thick before everything is tender. A gentle simmer gives you more control than a vigorous boil.

Adjust thickness before adding more seasoning

Lentil soup thickens as it stands. Stir and check texture first, then add a small amount of water or broth if needed. Only then taste for salt, pepper, and lemon. Adding seasoning before correcting a concentrated soup can make it harder to judge the final result. For a smoother finish, blend only as the appliance manual permits, taking particular care with hot liquids.

Make leftovers part of a real plan

A four-serving pot is useful when you know how the portions will be used. Keep some for nearby meals and freeze later portions promptly within safe handling guidance. Leave expansion space in freezer containers. Pack bread separately so it does not absorb soup before lunch. Write the dish and date on the label; similar-looking soups are easy to confuse once frozen.

Frequently asked questions

Can I skip blending?

Yes. Red lentils naturally soften into the broth, and a slightly textured soup suits this recipe. Blending is optional, not a required step for safety or flavor.

Can I use water instead of broth?

You can, but the flavor will be milder. Taste after cooking and add seasonings gradually. Check all chosen ingredients if following a particular dietary restriction.

Why is the reheated soup so thick?

The lentils continue to absorb liquid. Add water in small amounts while reheating, stir thoroughly, and check the temperature throughout the portion.

Continue with these related guides

Red Lentil Tomato Soup | Easy Weeknight Recipe

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots diced small
  • 2 garlic cloves minced
  • 1 cup dry red lentils rinsed and checked for debris
  • 1 can 14–15 ounces crushed tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 teaspoon ground cumin
  • Lemon juice pepper, and salt to taste

Method
 

  1. Heat oil in a pot over medium heat. Cook onion and carrots for 6–8 minutes, stirring.
  2. Add garlic and cumin; stir for 30 seconds.
  3. Add lentils, tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer.
  4. Cook uncovered for 18–25 minutes, stirring occasionally, until lentils and carrots are tender. Add water if needed.
  5. Taste and finish with lemon juice and seasoning. Blend part of the soup only if you want a smoother texture.
  6. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.

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