Let’s dive straight into this deliciously creamy and healthy Tomato Lentil Soup. Using canned tomatoes, dried lentils, vegetable stock and a few herbs this dish comes together quite quickly and is a great staple any time of year.

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This is a tasty, warming, satisfying and healthy soup.  It’s easy to make using all pantry staples so you can’t complain about that. As well, it’s super budget friendly to feed you whole family. And if you’re on the hunt for another tomato soup recipe using canned tomatoes, check out my Tomato and Basil Soup!

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What’s This Soup Like

• Difficulty – This is a super easy soup to make and it uses pantry staples which means you don’t need fresh ingredients. I used precooked jar lentils, but you can use uncooked lentils if you prefer.
• Taste – A great tasting tomato soup with a hint of lentil taste.
• Serving – This soup makes four servings. You can easily adjust the serving size in the recipe card at the post.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion Peeled and roughly chopped
• 2 bay leaves
• 2 cloves garlic minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 cups brown lentils cooked
• 1 large can whole tomatoes (whole or chopped)
• 3 1/2 cups Vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

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Instructions

1. In a large stainless steel pot set over medium to high heat, add the olive oil and onions. Give a good stir and add the bay leaves and garlic. Stir well and cook down for about 8 – 10 minutes until the onions are soft and starting to go a golden colour.
2. Add the ground coriander and ground cumin to the onions and stir really well. Add the cooked lentils and stir. Allow the flavours to infuse for about 1 – 2 minutes.
3. Add the can tomatoes and vegetable broth. Stir well and bring to a simmer. Cover, reduce heat to medium low and leave to cook for about 20 minutes.
4. Uncover soup and give a good stir. Season with salt and pepper. Blend the soup until smooth.
5. Garnish with fresh parsley and serve hot.

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Recipe Notes

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 2 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.

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Substitutions

• Onion – This recipes uses white onions. Brown onions would work as well as leeks.
• Lentils – There are many varieties of lentils. I used a jar of cooked brown lentils for this dish, but you can use uncooked brown lentils for this recipe. Keep in mind cooking brown lentils will take about 30 minutes.
• Vegetable broth – I used vegetable broth for this soup, but chicken broth would also work.
• Spices – This soup was spiced up with cumin and coriander. Alternatively, you could use paprika, or a small amount of dried chilies.
• Herbs – It’s optional to finish off the soup with herbs, but I did use a little fresh parsley for freshness. You could also use basil, cilantro or even chives.
• Additions – Top the soup with a little grated cheese, some mixed toasted seeds and nuts or even crumbled bacon.

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Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

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Frequently Asked Questions

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