Soup / Mediterranean
Red Lentil Tomato Soup
Red lentils melt into a warming tomato soup with carrots, cumin and garlic. A squeeze of lemon gives the thick, spoonable broth a bright finish.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat olive oil in a saucepan and soften onion and carrot over medium heat for 7 minutes.
Add garlic and cumin and stir for 1 minute. Add lentils, tomatoes, stock and salt.
Bring to a boil, then simmer partially covered for 20–22 minutes until the lentils collapse. Stir occasionally.
Stir in lemon juice. Blend half the soup if you prefer a creamy texture, then return it to the pot.
0 of 4 steps complete
A little kitchen know-how
- Red lentils thicken as they stand, so add stock when reheating.
Make it yours & keep it well
Add a handful of spinach in the final 2 minutes for a green variation.
Storage: Refrigerate for 3 days or freeze for 3 months; reheat to a simmer.
Estimated nutrition per serving
280 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days or freeze for 3 months; reheat to a simmer.
Can I adapt this plant-based recipe?
Add a handful of spinach in the final 2 minutes for a green variation.
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