This Tomato and Lentil Soup is an easy and healthy recipe! It’s loaded with plant-based protein and tons of flavor. Just 10 minutes to prep!
Why You’ll Love Tomato and Lentil Soup
- Simple ingredients. Just 10 basic ingredients come together to make this delicious soup. And you might already have them in your pantry!
- Easy to make. You need just 10 minutes of hands-on time and 30 minutes total to whip this soup up.
- Good for you. This simple soup is loaded with plant-based protein and fiber from the lentils as well as plenty of vitamins from the tomato. It’s also naturally vegan and gluten-free!
How Do You Spruce Up Lentil Soup?
Tomatoes! Seriously. I cook with tomatoes all the time, and I can always count on them being a great addition to pretty much any dish.
The same is true for lentil soup!
This soup is packed full of healthy, flavorful ingredients.
- Sweet onion
- Diced tomatoes
- Salt and pepper
- Fresh basil
- Extra virgin olive oil
- Tomato paste
How to Make Tomato and Lentil Soup
- Step One: First thing’s first, sauté the onion and garlic in oil to create a nice flavor base. Cook for 7-10 minutes so they get nice and soft and release all that flavor.
- Step Two: Next, add the canned tomatoes, lentils, salt, pepper, tomato paste, and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Step Three: In the last 5 minutes stir in the basil, then serve!
You really don’t need much to put together this simple tomato soup.
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What to Serve with Tomato and Lentil Soup
Tomato lentil soup makes for an excellent vegetarian meal, but it also can easily be served as a side dish!
Serve it as an entree with a side of Garlic Bread or Garlic Twists, Roasted Asparagus, or a chunk of crusty bread.
Serve it as a side dish next to a grilled cheese sandwich, Savory Pork Chops, or Sunday Meatloaf.
Variations and Substitutions
- Make it creamy. This soup really doesn’t need anything else, but if you’re looking for something a little more creamy feel free to add a splash of heavy cream of half-and-half. Keep in mind that it won’t freeze as well once dairy is added.
- Add more veggies. Feel free to cook other veggies along with the onion and garlic to boost the nutrition of your soup. Celery and carrots, spinach, or kale would all be delicious additions!
- Spice it up. Give your tomato and lentil soup a kick of heat with a sprinkle of red pepper flakes or cayenne pepper.
- Add a grain. Mix in cooked quinoa or rice to bulk the soup up even more. If you do this you may want to add a little bit of broth so the soup doesn’t get way too thick.
Leftover lentil soup will last in an airtight container in the fridge for up to 5 days.
To reheat, warm in the microwave or on low in a pan on the stove until heated through. Be sure to stir periodically so the soup heats evenly and fully!
Can I Freeze Lentil Soup?
Yes! This soup freezes beautifully. Simply let it cool completely, then store it in an airtight container in the freezer for 3-4 months.
When you’re ready to serve, thaw in the fridge or warm from frozen on low in a pot until heated all the way through.
Do Canned Lentils Taste Good?
Definitely. While dried lentils are great, the prep for this soup just wouldn’t be as quick. And canned lentils work perfectly in my opinion.
Quick and easy, and they taste good!
More Tomato Soup Recipes You’ll Love!
- Tomato Florentine Soup
- Roasted Garlic and Tomato Soup
- Creamy Tomato Soup with Cheese Toast Croutons
- Cream of Tomato Soup
You’ll also like this Warm Lentil Salad.
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Tomato and Lentil Soup
The most comforting soup! This homey vegetarian stew is made so easy with canned tomatoes and canned lentils.
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 sweet onion, chopped
- 1 (28oz) can diced tomatoes
- 1 can (19 oz/540 ml) lentils, drained and rinsed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon of tomato paste
- 2 cups water
- 2 tablespoons fresh basil, chopped
- Add extra virgin olive oil to a large saucepan on medium heat. Add onions and garlic and saute for 7 to 10 minutes, until onions are softened.
- Add the can of diced tomatoes, drained and rinsed lentils, salt, pepper, tomato paste and water.
- Bring to a boil. Once boiling, reduce heat to medium heat and cook for 20 minutes. Stir in basil during the last 5 minutes of cooking time. Serve hot.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 600mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 2g
Debbie Corbin says
hmmm I think this might be whats tomorrow nights dinner!! thanks!
I love tomatoes and the information from David is very interesting.
Lisa F. says
I love lentil soup, so I’ll have to look into this recipe. I’ve grown fonder of tomatoes over the years (raw), so this might be good. Funnily enough, I’ve grown less fond of pizza sauce over the years; my palate must be changing.