Red Lentil Tomato Soup
A creamy, flavorful Red Lentil Tomato Soup that’s quick, protein-packed, and full of fiber. Perfect for weekday meals or batch cooking, this soup delivers hearty nutrition with minimal effort and wholesome, plant-based ingredients.
Equipment
- 1 large pot
- 1 wooden spoon (or spatula)
- 1 Immersion Blender or Regular Blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 3 medium carrots finely chopped
- 3 medium celery ribs finely chopped
- 4 garlic cloves minced
- 2 teaspoons ground chili powder
- 2 teaspoons ground cumin
- 1 15-ounce jar diced tomatoes with juices
- 1 tablespoon tomato paste
- 1 cup dry red lentils rinsed
- 6 cups vegetable broth
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Start by thoroughly washing all your fresh produce. Peel and finely chop the onion, making sure the pieces are small and uniform so they cook evenly. Wash the carrots, then peel if desired, and chop them into small dice. Rinse the celery ribs and cut them into similarly small pieces. Mince the garlic cloves finely, releasing their natural aroma. Having all vegetables prepped before cooking will ensure a smooth and stress-free process.
- Sauté the Aromatics: Place a large, heavy-bottomed pot over medium-low heat and add one tablespoon of extra virgin olive oil. Allow the oil to warm gently until it shimmers. Add the chopped onion, carrots, and celery to the pot. Stir frequently for about 5 minutes, letting the vegetables soften and the onion become translucent. This step builds the flavor base for the soup, and the gentle cooking ensures the natural sweetness of the vegetables develops without browning too quickly.
- Toast the Spices: Add the minced garlic to the softened vegetables, followed by two teaspoons of ground chili powder and two teaspoons of ground cumin. Stir continuously for about 2–3 minutes, letting the spices bloom in the warm oil. Toasting the spices at this stage intensifies their flavor and creates a rich, aromatic foundation for the soup. Be careful not to let the garlic burn, as it can turn bitter.
- Add the Tomatoes and Tomato Paste: Pour in the 15-ounce jar of diced tomatoes along with their juices, then add one tablespoon of tomato paste. Stir everything together, coating the vegetables and spices with the tomato mixture. The tomato paste adds depth, thickness, and a slightly tangy sweetness that balances the earthy lentils.
- Add Lentils and Broth: Rinse one cup of red lentils under cold running water until the water runs clear. This removes any dust or impurities and helps the lentils cook evenly. Add the rinsed lentils to the pot along with six cups of vegetable broth. Stir well to combine. Turn the heat up slightly until the mixture reaches a gentle boil.
- Simmer the Soup: Once the soup reaches a boil, immediately reduce the heat to low and cover the pot with a lid.Let the soup simmer gently for about 20 minutes, stirring occasionally. During this time, the lentils will soften and break down slightly, and the vegetables will become tender. This slow simmer allows all the flavors to meld together, creating a rich, hearty soup.
- Blend the Soup: After simmering, remove the pot from the heat and allow the soup to cool for a few minutes to prevent splattering during blending. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you prefer a bit of texture, remove about a cup of the soup before blending, then stir it back in afterward. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, taking care with the hot liquid.
- Add Lemon and Seasoning: Squeeze the juice of one fresh lemon into the blended soup and stir to combine. Taste the soup and season with salt and freshly ground black pepper as desired. The lemon juice brightens the flavors, balancing the richness of the lentils and tomatoes, while salt and pepper enhance the overall depth of taste.
- Serve and Enjoy: Ladle the soup into bowls while still warm. Optionally, garnish with a drizzle of olive oil, fresh herbs like parsley or cilantro, or a sprinkle of chili flakes for extra flavor and visual appeal. Serve immediately as a satisfying, protein-rich meal, or allow it to cool before storing in airtight containers for meal prep.
- Storage and Reheating Tips: Store any leftovers in the refrigerator for up to 4–5 days. This soup also freezes well for up to 3 months—just thaw and gently reheat on the stove, adding a splash of vegetable broth if needed to restore the creamy consistency. Reheating gently helps maintain the vibrant flavor and smooth texture.
Notes
- For extra flavor, sauté vegetables slowly on medium-low heat to bring out natural sweetness.
- Rinse red lentils thoroughly before cooking to remove any dust or debris.
- Adjust the thickness of the soup by adding more or less vegetable broth.
- To add texture, reserve a small portion of the soup before blending, then stir it back in.
- Fresh lemon juice brightens flavors—add gradually and taste as you go.
- This soup freezes well; portion into airtight containers for meal prep convenience.
- Customize spice level by adjusting chili powder to your preference.
