Tomato and Lentil Soup
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!
Ingredients
This soup is packed full of healthy, flavorful ingredients.
- Sweet onion
- Diced tomatoes
- Garlic
- Salt and pepper
- Fresh basil
- Extra virgin olive oil
- Lentils
- Tomato paste
- Water
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!
Equipment Needed
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.
Storage Instructions
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 Manhattan Clam Chowder, Crockpot Ham and Bean Soup and Warm Lentil Salad.
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Tomato and Lentil Soup
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Ingredients
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 sweet onion chopped
- 1 diced tomatoes 28oz can
- 1 can lentils 19 oz/540 ml can, drained and rinsed
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp tomato paste
- 2 cups water
- 2 tbsp fresh basil chopped
Instructions
- 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.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Sounds yummy!
Sounds good!
Thanks for sharing!
although this recipe looks very yummy my favorite ‘canned tomato’ dish is goulash.
i love cooking w/ tomatoes, growing up i hated tomatoes, now i love them, use big cans of stewed tomatoes in veggie soup.
That looks really good! I’ve never heard of a Tommalier before!
Hunts brand is the only brand of canned tomato that I purchase. I usually purchase the diced variety and have probably 6 cans in my pantry as we speak. It is also the only brand of catsup that my husband will allow me to purchase, as it does have a distinctively different taste from its competitors. Thanks for the recipe, I’m going to give it a try.
Soup looks delish! I think I would add chicken as well.
mmmm sounds like a great winter recipe!
This soup looks so delicious! I love cooking with tomatoes! I love tomatoes on my pizza, in my salad, on hamburgers, in chili! Tomatoes are so versatile and can be put in so many recipes! Hunts tomatoes are great and I always find their tomato sauce and canned tomatoes to be a great deal!
My hubby is a tommalier and he would love this post!
yum that soup looks and sounds delicious! Just used Hunt’s tomatoes today for my lasagna 🙂
Canned tomatoes and chicken broth are two staples in my pantry. Not a fan of many other canned foods, though.
Thank you for the recipe. This looks like a great soup for this time of year. Tomatoes are good in anything!
love those square bowls Stacie, the soup looks delicious!
I think I would add chicken for the hubby, but the recipe sounds great.
I love how the tomatoes are such nice big, flavourful chunks! There’s nothing better than soup on a cold day!
I cook with tomatoes all of the time, and not just Italian flavored pasta recipes (in fact I get really vexed by how many tomato cans have a superfluous basil leaf in them when I really don’t want that in say my curry dish). My husband has learned just not to question me when I am buying 6 cans at a time. Plus there is the whole thing of diced verses whole verses sauce; I have a lot of different kinds. I’ve become partial to the Hunt’s Original Diced Tomatoes with No Salt Added; not because we are cutting down on salt because we aren’t really, but because I am getting so that I like to salt dishes myself.
That hearty stew looks lovely. Tommalier, I would love that job!
This sounds yummy and I think my boys would actually like it 🙂 thank youv
Always in need more stew recipe’s for cold days! Right now we’re at one we use regularly. I can’t wait to try this one out and make it two!