Nutritious, filling and budget-friendly, this Easy Tomato and Red Lentil Soup is a great option for busy weeknights and just perfect for batch cooking and filling the freezer! It’s also vegetarian, vegan, gluten free and dairy free, so a real crowdpleaser.
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Easy Tomato and Red Lentil Soup
This Easy Tomato and Red Lentil Soup is so deliciously easy. Simply fry onions, garlic and spices – then add lentils, tinned tomatoes and simmer. Finish with a squeeze of fresh lemon juice. Perfect for a simple lunch or dinner.
The thing I love about this recipe is it is very nutritious and cheap and made almost entirely out of things I always have in the kitchen, meaning it’s a great fall-back plan if my dinner plans get changed at the last minute!
It’s also the sort of meal that would be fabulous to make a big batch of and freeze for quick and easy weekday lunches or simple weeknight suppers. And it’s about a bajillion times more nutritious than a takeaway or a ready meal!
My New Roots
This recipe was inspired by a recipe from one of my favourite cookbooks: My New Roots by Sarah Britton*. All the recipes I have tried from this book have been great and I’d thoroughly recommend buying a copy (read more about it here in my review of My New Roots) but her tomato and lentil soup really blew me away: so simple and yet so delicious.
In her book (and on her blog) Sarah calls this soup her 4 Corners Lentil Soup because it has been tried and loved by people from all over the world. One taste of this soup and it is easy to see how it has become so popular!
Sarah’s original recipe is pretty simple, but I have made a couple of adaptations to make it even easy peasier and IMHO even more delicious! If you want to see the original recipe, check it out on her blog, which is also called My New Roots.
What to serve with tomato and lentil soup?
My favourite thing to serve with this easy peasy lentil soup is my Easy Cheese Soda Bread – the combination of the cheesy bread and the tomatoes and spice in the soup is just wonderful! But any of my homemade soda breads would go well with this soup.
Other good options would be:
- Easy Soda Bread Rolls
- Easy White Soda Bread
- Easy Wholemeal Soda Bread
- Vegan Soda Bread
- Pumpkin Seed and Rye Soda Bread
What to drink with tomato and lentil soup?
This soup is very wine friendly and would go equally well with a zesty Sauvignon Blanc, from somewhere like New Zealand or Chile, or a Chilean Merlot or Carmenère. Sangiovese from Italy would also be another good option here.
What to do with leftover tomato and lentil soup?
This is just the perfect meal to make for a simple supper one evening and then have the leftovers for lunch the next day.
Simply place any leftover soup in a plastic lidded container and pop it in the fridge, where it will keep for 3-4 days.
Reheat in a saucepan or microwave until piping hot.
Can you freeze tomato and lentil soup?
This soup freezes brilliantly. Simply place the cooled soup in a plastic lidded container and put it in the freezer, where it’ll keep for up to 3 months.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Tomato and Red Lentil Soup (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves crushed or grated
- 2 cm ginger grated
- 1 tablespoon cumin ground
- ½ teaspoon cayenne pepper (or dried chilli flakes)
- 400 g tin chopped tomatoes
- 200 g dried red lentils
- 1 litre water or vegetable stock (or chicken stock if you don’t need this to be veggie)
- Salt and pepper to taste
- Juice of 1 lemon (or to taste)
Instructions
- Put 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add in the garlic, ginger, cumin and cayenne pepper and fry for 1 more minute. Then add in the tinned tomatoes, lentils, water or stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.
- When the soup is ready, squeeze in the juice of 1 lemon (or to taste) and add more water if you think the soup is looking too thick.
- Ladle the soup into bowls and serve.
Video
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Only Crumbs Remain / Angela says
I love the sound of this soup Eb. Mr E & I love lentil soups, they’re so filling and nutritious – perfect for chillier days or after a long walk. I’m guessing you used tinned red lentils in the mix. Certainly will give this a go,
Angela x
Eb Gargano says
Thanks, Angela! Me too, red lentils are just great for adding a bit of oomph to soups…I do another nice one involving root veg and lentils too, though I haven’t made that one for a while…must remedy that soon! I use dried lentils in this recipe (I have amended the recipe to make that clear – thanks for the spot), though I’m sure you could use tinned red lentils too. Let me know that you think if you do try it 🙂 Eb x
Cathleen @ A Taste Of Madness says
I love a good lentil soup. This sounds perfect on a cold day.
Eb Gargano says
Me too! It’s the perfect food for a cold winter’s day! Thanks for commenting 🙂 Eb x
Kate - gluten free alchemist says
I always think lentils are a bit under used. I should really use them in more soups…… this looks so tasty!
Eb Gargano says
Thanks, Kate. Totally agree about the lentils (and beans for that matter) – totally underrated but actually a fabulous healthy ingredient that tastes wonderful. I often chuck some in soups for extra oomph and nutritiousness 🙂 Eb x
Kirsty Hijacked By Twins says
I love using lentil as a meat substitute and to bulk out soups. This soup looks delicious and is full of goodness! Thank you for sharing with #CookBlogShare x
Eb Gargano says
Lentils are lovely…as a meat substitute…and in their own right. Great little ingredient. I really think I need to make more with lentils!! Thanks for commenting 🙂 Eb x
Jacki C. says
I have made this soup several times and I love it. The first time I made it I only had canned tomatoes with green chiles so I added those and it gives it a great kick. This time, I actually followed the link to the original recipe and tried that, adding leeks, more garlic, etc. and I will say, I prefer your version. Thanks for a great, hearty soup that is quick and easy to make!!
Eb Gargano says
Aw, thanks for this lovely comment, Jacki. So pleased to hear you like my version. It is really one of my favourites too! Eb x
Diane Riddell says
Absolutely the best tomato and lentil soup I have made. I halved the Cayenne pepper as I was making a bulk quantity for the freezer. Totally delicious! Thank you so much.
Eb Gargano says
Yay! I am so happy to hear that 😀
Amanda Simpson says
Have just made this for lunch and it was so tasty – definitely getting added to the repertoire and will be making it again soon 🙂
Eb Gargano says
Aw, I am so happy to hear that. Thank you for this lovely feedback and 5 star rating! Eb 🙂
Lesley says
I love a simple bowl of soup like this and one that’s packed full of goodness. Tomato and lentil soup is a really winner. In fact you’ve inspired me to go make a bowl so thank you.
Eb Gargano says
Aw, yay! So pleased you like it so much 😀
Cat | Curly's Cooking says
Love homemade soup and adding lentils makes it feel more filling which is always a positive!
Eb Gargano says
Thanks, Cat – I totally agree! Eb 🙂
Luc says
What an amazing soup! Made it because it seemed quick and simple but the taste was wonderful. Very fresh and tasty, with a bit of heat. Served it with coriander leaf and some Sumac sprinkled on top. Will definitely be making it again!
Eb Gargano says
Aw, yay! I am so pleased to hear that 😀 And I love the idea of adding sumac. Thanks for taking the time to leave such a lovely review! Eb 🙂