Quick Facts:
Time: 40 minutes total • Yield: 6 bowls • Skill: Easy • Method: One-pot simmer • Diet: Vegan, GF
Introduction
Tomato Soup is the answer when you want cozy comfort fast, and this lentil-packed version makes it a full meal without extra sides. The broth is tomato-forward with gentle spices, the lentils turn tender and creamy, and a squeeze of lemon keeps everything bright and balanced. Perfect for meal prep, budget cooking, and anyone scrolling Soup Ideas looking for a reliable weeknight win, it’s streamlined, flexible, and satisfying. If you lean toward Italian Soup vibes or love Creamy Tomato Basil Soup, this has that same warmth with extra protein to power you through the evening.
Find more cozy ideas in our Tomato Soups.
Why You’ll Love It
- Weeknight-easy: Pantry staples, simple steps, and a clean ingredient list.
- Flexible: Use red or brown lentils; swap herbs, add greens, or stir in tiny pasta.
- Balanced flavor: Tomato sweetness, smoky paprika, and lemony lift.
- Great leftovers: Thick, velvety, and even tastier the next day.
Tomato Soup Lentil Stew (One-Pan, 40 Minutes)
Ingredients
Equipment
Method
- Warm oil over medium heat. Add onion and carrots with a pinch of salt. Cook until translucent and lightly golden at edges, about 6–8 minutes.
- Stir in garlic, coriander, smoked paprika, dried basil, and chili flakes. Cook until fragrant, about 1 minute.
- Add lentils and stir to coat in the spices.
- Pour in crushed tomatoes, optional fire-roasted tomatoes, 4 cups broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cook 20–25 minutes, stirring occasionally. Add more broth if it thickens too much.
- When lentils are tender, taste and adjust acidity with sugar or maple if needed.
- Remove bay leaf. Stir in lemon zest, juice, and chopped herbs. Finish with a drizzle of olive oil.
- Final taste for salt, pepper, and lemon. Let rest 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced small
- 3 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dried basil or Italian seasoning
- Pinch chili flakes (optional)
- 1 cup brown lentils or 1 1/4 cups red lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes (optional for texture)
- 4–5 cups low-sodium vegetable broth
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 1 lemon, zest and juice
- 1/4 cup chopped fresh basil or parsley
- 1–2 tsp sugar or maple (only if needed)
- 2 tbsp extra-virgin olive oil for finishing
What each ingredient does:
Oil: carries spice flavor. Onion/carrots: sweetness and body. Garlic: aromatic pop. Coriander/paprika/basil: savory warmth with subtle smokiness. Chili flakes: optional heat. Lentils: hearty protein and texture. Crushed tomatoes: base and color. Fire-roasted tomatoes: depth and bits. Broth: simmer liquid. Bay: gentle herbal backdrop. Salt/pepper: balance. Lemon: brightness. Herbs: freshness. Finishing oil: silky finish.
Must-haves: lentils, tomatoes, broth, lemon, aromatics, salt. Flexible: spice profile, fresh herbs, optional fire-roasted tomatoes.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap onion for 2 leeks; skip carrots and use 1 diced red pepper.
- Protein/legume: Prefer ultra-smooth? Choose red lentils. Want more bite? Choose brown.
- Veg add-ins: Spinach, kale, or zucchini in the last 5 minutes; or a handful of cherry tomatoes for bursts.
- Starch ideas: For Spaghetti Soup energy, add 2–3 oz broken spaghetti in the final 10 minutes; stir to prevent sticking.
- Fat choices: Olive or avocado oil both work.
- Dietary: Already vegan and GF; for extra creaminess, blend 1 cup of soup and return.
Budget/time: Red lentils cook fastest; frozen mirepoix shaves prep to almost nothing.
Equipment Notes
Use a medium Dutch oven or heavy soup pot (4–5 qt). A ladle and measuring cup make it easy to add broth as it reduces. An immersion blender is optional for creamier texture; pulse briefly to keep some lentil body. A citrus juicer helps you get every drop of lemon.
Step-by-Step
- Base (6–8 min): Warm oil over medium heat. Add onion and carrots with a pinch of salt. Cook until translucent and lightly golden at edges.
- Bloom (1 min): Stir in garlic, coriander, smoked paprika, dried basil, and chili flakes. Fragrant is your cue.
- Build (1 min): Add lentils; stir to coat in spices.
- Liquids (20–25 min): Pour in crushed tomatoes, optional fire-roasted tomatoes, 4 cups broth, bay leaf, 1 tsp salt, and pepper. Bring to a gentle boil; reduce to a steady simmer. Stir occasionally so lentils don’t stick. Add extra broth if it thickens too much.
- Taste (1–2 min): When lentils are tender, adjust acidity with a teaspoon of sugar or maple only if needed.
- Finish (2 min): Remove bay leaf. Stir in lemon zest, 2 tbsp juice, and fresh herbs. Drizzle with olive oil.
- Final adjust: Taste for salt, pepper, and lemon. Rest 2 minutes before serving.
Doneness cues: Red lentils become creamy and lose sharp edges; brown lentils are tender with slight bite. Soup should coat the spoon but still pour.
Make-Ahead, Storage & Reheating
Chop aromatics and measure spices in a small jar up to 2 days ahead. Store cooked soup 3–4 days in the fridge; it will thicken. Freeze in meal-size portions for up to 3 months. To reheat, warm gently with a splash of broth or water; finish with fresh lemon juice and herbs to revive flavor.
How to Lighten / Make It Creamy
Lighten: Reduce oil to 1 tbsp and add extra chopped carrots and celery. Finish with extra lemon instead of more oil.
Creamy: Blend 1–2 cups and stir back in, or add 1/2 cup unsweetened coconut milk off heat. Temper before adding to prevent separation.
Toppings, Garnishes & Finishes
Crunch: Gluten-free croutons or roasted chickpeas.
Fresh: Basil, parsley, or a few halved cherry tomatoes.
Tang/Heat: Lemon wedges at the table, chili flakes, or a splash of sherry vinegar.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Great with warm flatbread, quinoa, or a chopped salad with cucumbers and olives. Roasted carrots or a tray of broccoli make an easy sheet-pan side. Sip sparkling water with lemon or a crisp nonalcoholic lager.
Scaling the Recipe
For a crowd, double ingredients and simmer in a 6–7 qt pot; add broth as needed and extend simmering a few minutes. For a smaller batch, halve everything and check doneness early. Cool quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
This bowl packs plant protein and fiber from lentils with antioxidant-rich tomatoes. It’s naturally free of gluten and dairy. If serving to different eaters, set lemon and chili flakes on the side for custom finishing.
Troubleshooting
Too salty? Add more broth, a small peeled potato to simmer and remove, or extra lemon for balance.
Flat flavor? Add salt in small pinches, then lemon and herbs; bloom a pinch more paprika in a teaspoon of hot oil and stir in.
Too thick? Loosen with warm broth.
Too thin? Simmer uncovered for a few minutes or blend a cup to thicken.
Grainy texture? Keep the simmer gentle and stir; red lentils break down quickly.
FAQs
Can I use frozen/precut ingredients? Yes—frozen mirepoix and pre-minced garlic make this even faster.
Best protein/veg swaps? Try chickpeas plus small pasta for a Pasta Soup Recipes variation.
How do I keep it from drying out? Add broth to leftovers before reheating; lentils continue to absorb liquid.
Can I make it dairy-free/gluten-free? It already is; choose GF sides.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen.
Variations
Lemony Herb: Extra zest and juice plus dill/parsley at the end.
Spicy Chipotle: Stir in chipotle and a touch of sweetener; balance with lime.
Creamy Basil: Blend a portion and add more basil for a Creamy Tomato Basil Soup vibe.
Chef Notes / Test Kitchen Tips
Salt in layers and always taste after lemon—the acid shifts perception of saltiness. Keep the simmer at a gentle burble; vigorous boiling can split lentils and dull flavors. Expect doneness between 18–25 minutes depending on lentil type and pot size. If adding broken spaghetti for Spaghetti Soup energy, stir frequently in the last 8–10 minutes.
Conclusion
A pot of Tomato Soup with lentils brings the comfort you want and the staying power you need—all in one pan, in 40 minutes. It keeps well for lunches and busy nights, and it’s endlessly customizable with pantry spices and fresh herbs. If you make it, leave your tweaks and timing notes so others can benefit from your kitchen wisdom.
Keep the momentum going with our weeknight-friendly soups.
