Lentil Tomato Soup

Hey there, soup friends! Ready to make something seriously comforting? Today, we’re making a Creamy Red Lentil and Tomato Soup. Think sunshine in a bowl – bright, good for you, and oh-so-satisfying.

Lentil soup is like, ancient. People have been loving it forever, across the Mediterranean, the Middle East, India… you name it. It’s the best kind of simple food: filling, cheap, and packed with flavour.

Adding tomatoes? That gives it a bright little zing that makes those earthy lentils really pop. This version uses red lentils – my favourite kind for soup. Why? Because they cook down all soft and creamy naturally. We’ll add a little extra richness at the end, too.

Honestly, it’s like a warm hug in a bowl. Perfect for chilly nights, rainy days, or just when you need a little pick-me-up. This is an Easy and Healthy Delicious Tomato Lentil Soup Recipe – simple to make, big on taste. Let’s get cooking!

Recipe Overview: What You’re In For

Before we grab our knives, let’s quickly see what this soup journey looks like. Don’t worry, it’s a fun one!

• How Much Time? You’ll need about 15 minutes to prep (that’s chopping veggies, getting spices ready) and roughly 30 minutes to cook. So, yeah, less than an hour from “Hmm, I’m hungry” to “Mmm, soup!”
• How Many Bowls? With the amounts listed (like 100g lentils), you’ll get 2-3 servings if it’s the main meal, or maybe 4 small bowls if it’s a starter. Cooking for more people? No problem! This soup doubles (or triples!) like a dream. Just use more of everything. You might need an extra 5-10 minutes of simmering if you make a huge batch, just so all the flavours can get friendly. Check this out: What You Need Original (2-3 Bowls) Double Batch (4-6 Bowls) Butter 3 tbsp 6 tbsp Onion ½ Large 1 Large Carrot 1 Medium 2 Medium Red Lentils 100g 200g Large Tomato 1 2 Spices (each) ½ tsp 1 tsp Water/Broth Add as needed Add as needed Heavy Cream To taste To taste Cook Time (approx) 30 mins 35-40 mins
• Skill Level? I’d call this Easy. Seriously. If you can chop and stir, you can make this. The trickiest part is blending, and that’s simple if you’re careful.
• What Gear? Nothing fancy needed here!
  • A medium pot or saucepan (like a Dutch oven, if you have one)
  • Knife and cutting board
  • Measuring spoons
  • A blender: A stick blender (immersion blender) is awesome because you blend right in the pot. Less mess! A regular blender works great too – just gotta be careful with hot soup (more on that later!).
• Make it Ahead? YES! This soup is amazing for prepping ahead. Honestly, I think it tastes even better the next day after the flavours have had a party overnight.

Gather Your Goodies: What Goes In The Pot

Alright, let’s chat ingredients. Good stuff, even simple stuff, makes the best soup.

First up, our flavour base. You need 3 tablespoons of butter. It adds this lovely richness. If you prefer, olive oil works great too (perfect if you’re going vegan). Then grab half a large onion, chop it up finely, and 1 medium carrot, sliced or diced small – dealer’s choice! Oh, and don’t forget 1-2 cloves of garlic, minced or grated. We’ll add that in a minute, but make sure it’s ready. These guys build the flavour foundation. Simple, right?

Next, the main event: 100 grams of dried red lentils. Red lentils are key here! Trust me. They break down all soft and creamy as they cook, making the soup thick without needing tons of extra stuff. Give them a quick rinse under cold water first – gets rid of any dust. We also need 1 large tomato, diced. A nice ripe one gives brightness. If tomatoes aren’t looking great, no worries! A 14.5-ounce (400g) can of diced tomatoes (fire-roasted are especially good) works perfectly.

Now for the spices – this is where the magic happens. We’re using ½ teaspoon each of cumin powder, paprika powder (sweet or smoked, whatever you like!), and turmeric powder. Turmeric gives that gorgeous golden colour and earthy taste. Cumin brings warmth, paprika adds depth. And for a little warmth? A pinch of chili flakes. Make it a tiny pinch or a bigger one if you like things spicy! Want a truly Spicy Tomato Lentil Soup? Go for a bigger pinch!

Last but not least: liquids and finishers. You’ll need warm water for cooking the lentils. Start with 3-4 cups, but keep more handy. Lentils can be thirsty! For extra flavour, veggie broth is amazing instead of water. To finish, a swirl of heavy cream adds that touch of luxury (start small, maybe a couple of tablespoons; coconut milk works for a vegan option!). And salt, of course! Add it near the end until it tastes just right. For a fresh finish? A handful of chopped fresh coriander leaves (cilantro).

Quick tip: Chop your veggies, measure your spices, and rinse your lentils before you even turn on the stove. It’s called ‘mise en place’ if you want to be fancy, but I just call it ‘not panicking later’. Makes cooking way more chill.

Step-by-Step: Let’s Make Soup!

Get That Flavour Started: Cooking the Veggies
Okay, grab your pot and put it on the stove over medium heat. Let it warm up a sec. Add those 3 tablespoons of butter. Watch it melt – it’s kind of satisfying, right? Once it’s melted and maybe shimmering a little, toss in the chopped onion and minced garlic. Hear that sizzle? Music to my ears! Stir them around for 3 to 5 minutes. You want the onions to get soft and see-through, not brown.

They’ll smell amazing! Keep stirring so nothing sticks, especially that garlic – it burns fast! If it looks like it’s cooking too quickly, just turn the heat down a bit. No stress. Once the onions look soft, add the sliced carrot and the diced fresh tomato (or canned, if using). Stir it all up and cook for another 2-3 minutes. The carrots soften a tiny bit, and the tomatoes start to break down.

Wake Up Those Spices!
This step is my secret weapon for flavour! Scooch the veggies to one side of the pot if you can, making a little hot spot on the bottom. Add your ½ teaspoon each of cumin, paprika, and turmeric, plus that pinch of chili flakes, right into that spot. Now, stir those spices constantly right there for about 30 seconds to a minute. You’ll see the colours get deeper, and WHOA, the smell! It gets so much richer.

This quick toast, called “blooming,” makes a huge difference. Be quick, though – powdered spices burn easily. Once they smell incredible (you’ll know!), stir everything together, coating all the veggies. Cook for one more minute. Your kitchen should smell amazing right now.

Simmer Time: Cooking the Lentils
Time for the star! Add the 100g rinsed red lentils to the pot. Give it a good stir, coating them in all that spicy goodness. Now, carefully pour in 3 to 4 cups of warm water (or broth). Hear that gentle sizzle? Stir well, scraping the bottom to make sure nothing’s stuck. We want all that flavour. Turn the heat up just enough to get a gentle simmer – think small, lazy bubbles, not a wild boil.

Once you see those bubbles, turn the heat down low. Put the lid on, but leave it cracked open a bit (partially covered). This lets steam escape so it doesn’t boil over. Let it bubble gently like this for 15 to 20 minutes. Super important: Stir it every 5 minutes or so! Red lentils can get sticky on the bottom. You’ll see the lentils get soft, puff up, and start breaking down, making the soup thicker.

How do you know they’re done? They’ll look super soft, almost mushy. The soup will be noticeably thicker. Quick check: If it looks too thick while cooking (more like stew?), just stir in a splash more warm water or broth. Easy fix!

Blend It Up: Creamy Dreamy Time
Alright, lentils = cooked! Carefully take the pot off the heat. Time to make it smooth and creamy. Two ways to do this:

Stick Blender (Immersion Blender): This is usually easiest. Stick the blender all the way into the soup before you turn it on. Seriously, this saves you from soup splatter! Turn it on low, then move it around until the soup is as smooth as you like. Maybe you like it totally silky, maybe a little chunky? Your call.

Regular Blender: Safety first! Hot soup + blender = potential explosion. No joke. Let the soup cool for 5-10 minutes first. Ladle soup into the blender, filling it NO MORE THAN HALF FULL. You’ll probably have to do this in batches. Put the lid on tight, but take out the little center cap.

Cover that hole loosely with a folded kitchen towel (hold it down gently, let steam escape). Start the blender on LOW, then slowly turn it up until smooth. Carefully pour the smooth soup back into the pot. Repeat if needed.

The Final Touches: Richness & Flavour Tuning
Put the pot with your beautifully blended soup back on very low heat. We’re just warming it gently. Time for creaminess! Stir in a splash of heavy cream. Maybe start with 2-3 tablespoons? You can always add more. Stir it in gently. See how it lightens the color and makes it look velvety? Don’t let it boil hard after adding cream – keep it low and gentle. Now, the most important part: taste it!

Use a clean spoon. Does it need more flavour? Salt brings everything else out. Add salt a little pinch at a time, stir, taste, repeat. Keep going until it tastes perfect to you. Trust your taste buds! Maybe a few grinds of black pepper too? Once the salt is right, stir in most of the chopped fresh coriander. This adds a pop of freshness right at the end. Keep a little back for garnish!

Serve! The Big Moment!
Your amazing Creamy Red Lentil and Tomato Soup is ready! Want to be fancy? Warm up your soup bowls first (fill with hot water, dump, dry). Ladle that gorgeous soup into the bowls. Make it pretty! Sprinkle on the coriander you saved. Maybe add a swirl of cream, a tiny sprinkle of paprika or chili flakes, or a little drizzle of olive oil.

Serve it right away while it’s piping hot. And please, please have some warm crusty bread, pita, or naan ready. Dipping is mandatory! Now sit back, relax, and enjoy that bowl of comfort you just made. You rock!

Mix It Up: Making It Your Own Soup

Soup is awesome because you can totally play with it. Here are some ideas:

• Diet Tweaks:
  • Vegan? Easy peasy. Use olive oil instead of butter. Swap the cream for full-fat coconut milk (the thick stuff from the can!) or cashew cream. Make sure your broth is vegan too.
  • Gluten-Free? Good news – it already is! Just double-check your spices and broth don’t have sneaky gluten. Serve with GF bread.
• Flavour & Spice:
  • More Heat? Add more chili flakes, a bit of cayenne pepper, or even a fresh chili (like jalapeño) chopped and cooked with the onions. Smoked paprika gives a nice smoky vibe if you didn’t use it already. Hot sauce works too!
  • Different Herbs? Swap coriander for parsley or even fresh mint. A bay leaf tossed in while simmering (take it out before blending!) adds a nice background note. Thyme or oregano could work too.
  • Extra Savory? A teaspoon of soy sauce or miso paste stirred in at the end adds a cool depth. Some people add sun-dried tomatoes (blended in or chopped) for intense flavour.
• Texture Fun: Like it chunkier? Blend only half the soup, then mix it back with the unblended part. Or, try brown or green lentils – they stay firmer but need longer to cook (maybe 35-45 mins).
• Seasonal Goodness: Toss in other veggies! Zucchini or yellow squash work well in summer (add with carrots/tomatoes). In fall/winter, diced sweet potato or butternut squash added early blend right in and add sweetness.

Serving & Saving: Soup Now, Soup Later

This soup is great fresh, and awesome later too!

• Making it Pretty: A swirl of cream/coconut milk looks fab. Fresh herbs, a dash of paprika, chili flakes, or a drizzle of olive oil all make it look special. Toasted pumpkin seeds or croutons add crunch!
• What to Serve With It: Crusty bread! Sourdough, baguette, pita, naan – all great for dipping. A simple green salad makes it a full meal. Or go full comfort-mode with a grilled cheese sandwich on the side. Classic!
• Storing Leftovers: Let the soup cool completely. Put it in an airtight container in the fridge for 3-4 days. I swear, the flavour gets even better!
• Reheating: Warm it up gently on the stove over medium-low heat. Stir now and then. Microwaving works too. If it got too thick in the fridge, stir in a splash of water or broth to loosen it up. Whisk it well as it heats.
• Freezing: Yes! This soup freezes really well. Cool completely. Pour into freezer-safe containers or bags (lay bags flat to save space!). Leave a little room at the top. Keeps in the freezer for 2-3 months. Thaw it in the fridge overnight before reheating. Heads up: Sometimes creamy soups look a little weird after thawing, but a good whisk while reheating usually makes them perfectly smooth again.

There you go! Everything you need to make a truly fantastic Creamy Red Lentil and Tomato Soup. I really hope you love making it – and eating it even more. Happy cooking!

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