Lentil Tomato Soup
Whip up this cozy and creamy Red Lentil Tomato Soup! It’s surprisingly easy, naturally smooth from the lentils, and bursting with bright tomato flavour. Pure comfort food!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-3 bowls 1x
- Category: Soup / Comfort Food
- Cuisine: Simple Homemade
Ingredients
Scale
- 3 tbsp Butter (or Olive Oil for vegan)
- ½ large Onion, finely chopped
- 1 medium Carrot, sliced or diced
- 1–2 cloves Garlic, minced
- 1 large Tomato, diced (or 1 (14.5 oz) can diced tomatoes)
- ½ tsp Cumin powder
- ½ tsp Paprika powder (sweet or smoked)
- ½ tsp Turmeric powder
- Pinch Chili flakes (optional, to your taste)
- 100g (about ½ cup) Red Lentils, rinsed well
- 3–4 cups Warm Water (or Vegetable Broth for more flavour)
- 2–3 tbsp Heavy Cream (or full-fat Coconut Milk for vegan), plus more if desired
- Salt, to taste
- Fresh Coriander (Cilantro), chopped, for serving
Instructions
- Sauté Veggies: Melt butter in a pot over medium heat. Add onion and garlic. Cook, stirring, until onion is soft (about 3-5 mins). Toss in the carrot and tomato. Cook another 2-3 minutes.
- Bloom Spices: Push veggies aside slightly. Add cumin, paprika, turmeric, and chili flakes to the hot spot. Stir constantly for 30-60 seconds until fragrant. Mix everything together.
- Simmer Lentils: Stir in the rinsed lentils. Pour in the warm water or broth. Bring to a gentle simmer, then turn heat low. Cover partially and cook for 15-20 minutes, stirring now and then, until lentils are super soft and falling apart. Add a splash more water if it gets too thick.
- Blend It Smooth: Take the pot off the heat. Use a stick blender to blend the soup right in the pot until creamy. Alternatively, let soup cool slightly, then carefully blend in batches in a regular blender (don’t fill over halfway, vent the lid!).
- Finish & Season: Return soup to low heat. Stir in the heavy cream (or coconut milk). Now, taste it! Add salt, little by little, until it tastes just right. Stir in most of the chopped coriander.
- Serve: Ladle into bowls. Garnish with leftover coriander, maybe an extra swirl of cream or a dash of paprika. Enjoy hot!
Notes
- Serving Ideas: Absolutely delicious with crusty bread for dipping! Serve with a side salad for a fuller meal.
- Tips & Tricks:
- Don’t skip blooming the spices – it adds so much flavour!
- Be extra careful when blending hot soup in a countertop blender.
- Adjust chili flakes to make it as mild or spicy as you like.
- Using vegetable broth instead of water gives it an extra flavour boost.
- Vegan Option: Use olive oil instead of butter, and full-fat canned coconut milk instead of heavy cream. Easy!
- Storage & Reheating:
- Let soup cool completely first.
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze in airtight containers or freezer bags (lay flat!) for 2-3 months. Thaw in the fridge.
- Reheat: Warm gently on the stove or in the microwave. Stir in a splash of water or broth if it’s too thick. Whisk well, especially if using cream/coconut milk.
Find it online: https://recipesh.com/lentil-tomato-soup/