Tomato and Lentil Soup

2023-06-01 Recipe Author

Tomato and Lentil Soup
It has rained quite a lot in the last week, so it's not surprising that I wanted to eat warm and filling soups. I made one of them with still Lithuanian tomatoes and red lentils. This tomato soup is summery, but the lentils also give it a real autumnal feel.

Although I'm not the biggest fan of legumes, I'm really fond of red lentils. They don't need to be soaked, they cook very quickly, they have a pleasant flavour and they are ideal for a wide range of soups and stews.

The thickness of the soup I have provided is adjustable to your own taste. I myself poured quite a bit of water into the soup, so it was a bit like a stew. I pureed part of the soup with a food processor. This method has proved itself time and time again - the soup is thick, but at the same time you can taste the vegetables.


    • 1300 g tomatoes, finely chopped
    • 3/4 c red lentils
    • 3 small potatoes, cubed
    • 1 red onion, finely chopped
    • 2 cloves of garlic, minced
    • 1 vegetable broth
    • 1 1/2 -2 c water
    • 1 tbsp red wine vinegar
    • 1/2 tsp sugar
    • 1/2 tsp oregano
    • handful of fresh basil
    • pinch of sea salt, black pepper
    • oil for cooking

    Recipe Directions

  1. 1. Heat a large pot with the oil. Add the onion and cook about 4 min, stirring occasionally. Add the salt and garlic and cook about 30 s.
  2. 2. Add the tomatoes. Reduce the heat to low and simmer about 10 min. or until puree.
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  4. 3. Pour the water, broth, lentils, potatoes. Cover the pot and bring to the boil. Reduce the heat to low and simmer the soup about 10 min. or until the veggies and lentils are fork-tender.
  5. 4. Add the red wine vinegar, sugar, salt, oregano, basil. Turn off the heat.
  6. 5. Transfer 1/2 of the soup to a big bowl. Blend until puree. Pour back into the pot.
  7. 6. Let the soup sit for about 10 min. Enjoy!
Tomato and Lentil Soup

Grazina Nemuniene

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