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)
- 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)
- 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.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*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!