Easy Red Lentil and Tomato Soup

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/31/22
Red Lentil and Tomato Soup Recipe

 The Spruce
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
135 Calories
3g Fat
19g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 135
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 5mg 2%
Sodium 512mg 22%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 10g
Vitamin C 12mg 59%
Calcium 43mg 3%
Iron 3mg 14%
Potassium 536mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red lentil and tomato soup is so easy to make. It takes very little time, and it's nutritious and inexpensive. What's not to like?

Aside from the healthy lentils and tomatoes, you will also need some stock. If you have it in the freezer, now is the time to use it, but it's always fine to use a stock cube as a substitute. Use vegetable stock if you want a vegetarian soup; otherwise chicken stock is good.

Drizzle some cream on the soup and serve it along with a tossed green salad or crusty homemade bread to round out the meal.

Ingredients

  • 7 ounces red lentils, washed thoroughly and any grit removed

  • 1 1/2 pints stock

  • 1 (3/4-pound) can chopped tomatoes

  • 1 tablespoon fresh cilantro, or tarragon leaves

  • Dash salt, or to taste

  • Dash pepper, or to taste

  • Heavy cream, to taste, optional garnish

Steps to Make It

  1. Gather the ingredients.

    Red Lentil and Tomato Soup Recipe ingredients
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  2. Place the washed lentils into a large saucepan or stockpot and cover with the stock. Bring to boil and cook uncovered for 10 minutes.

    Red Lentil and Tomato Soup on pot
    The Spruce

  3. Cover the pan, lower the heat, and simmer for an additional 15 minutes.

    Red Lentil and Tomato Soup in covered pot
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  4. Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth.

    Red Lentil and Tomato Soup in blender
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  5. Return the soup to the pan and reduce slightly or until it's a thickness you like.

    Red Lentil and Tomato Soup in pot with wooden spoon
    The Spruce

  6. Season with salt and pepper, to taste, and serve drizzled with a little cream.

    Red Lentil and Tomato Soup in pot with wooden spoon
    The Spruce 

  7. All you need alongside this dish is some crusty bread and a little butter, and you'll be set.

    Red Lentil and Tomato Soup in white bowl
    The Spruce

Tips

  • For the stock, you can use chicken stock, vegetable stock, or a stock cube.

What are pulses?

A pulse usually means the seeds of leguminous plants such as beans, peas, and lentils. The pulses can usually be eaten in their raw state, but more often than not, the pulse will be dried.


One of the great features of a pulse is that it is high in protein, making it a great addition to the vegetarian diet.


Equally, pulses are a healthy option for meat eaters. Added to this, the fact that they are also a slow-release carbohydrate gives the sense of feeling fuller for longer, which is helpful for those wanting to shed a few pounds.

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