Tomato Lentil Soup is a perfectly comforting and cozy vegan soup that’s full of healthy good for you ingredients. It’s easy to make, and will help keep you warm and happy all winter long!
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Vegan protein
I love lentils. I think that lentil soup was one of the first soups that I ate when I first became vegetarian.
Lentils are so hearty, and so good for you. They are full of flavor.
Not only are they delicious, they’re low-fat, high-protein, high-fiber, nutritious, and ridiculously easy to cook.
I think they are just amazing.
Flavorful soup
This soup is filled with flavor! From the earthy lentils to the rich flavorful tomatoes, throw in some spices and herbs, and you have yourself a wonderful bowl of hearty good for you Tomato Lentil Soup!
Soup inspiration
I made this soup as a way to have the traditional tomato soup that everyone loves so much in the winter, but with some added protein and fiber from the lentils.
I guess it was a way to make it more of a hearty main dish soup.
Of course, you could still serve it with a nice grilled cheese sandwich! You might want to try my famous Three Cheese Pesto Avocado Grilled Cheese along with this soup!
Want to see more of my love affair with lentils?
Lentils with Wine- Glazed Winter Vegetables
Spicy Lentil and Sweet Potato Salad with Chipotle Vinaigrette Dressing
Sausage, Broccoli, and Roasted Lentils
Slow Cooker Vegetarian Lentil Taco Salad
Lentil and Potato Pot Pies with Rosemary Biscuit Crust
Lentil Chili with Green Onions
Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils
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Tomato Lentil Soup Recipe
Tomato Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 4 carrots peeled and chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 28 ounce can of crushed tomatoes
- 1 cup brown lentils picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- Pinch red pepper flakes
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Heat oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and carrot, and cook, stirring often, until the onion has softened, about 5 minutes. Add the cumin, thyme, and garlic powder. Cook until fragrant, about 30 seconds.
- Add the canned tomatoes, lentils, broth, water, red pepper flakes, salt, and pepper to the pot, and stir to combine.
- Increase the heat, and bring the mixture to a boil, then reduce heat to low, and simmer for 30 minutes, or until the lentils are tender but still hold their shape.
- Carefully pour 2 cups of soup to the bowl of a blender, and puree until smooth. Pour the blended soup back into the pot, and stir to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with fresh thyme, if desired.
Tomato Lentil Soup is one of the most awesome soup that I have ever seen. I am looking forward to fixing this dish.
Looks tasty. I know that it’s healthy. The tomato & lentils is a nice combo, especially with the shot of cumin & pepper flakes Thanks.
This is such a great soup for a cool day. I love lentils and enjoy trying different recipes.
Lentils are one of my favorite legumes and I adore them in soup! This looks fabulous!
Looks delicious! Now I need the fall weather to cooperate so we’re in the mood to eat soup. 🙂
I love lentils, too. So full of nutrition. What a lovely soup you have made.
I love tomato soup, Debi, but sometimes it can be a little light – so I really like how you have included the lentils. Your soup looks absolutely delicious – real comfort food and good for you too.
I LOVE lentils!!! lentils so much. Great ideas adding them to a tomato soup. Definitely adds richness and depth.