Tomato and Lentil Soup

2025-05-19 Recipe Author Worldrecipes.eu

Tomato and Lentil Soup
Preparation

30 min

Servings

4

Tomato and Lentil Soup is the perfect combination of summer freshness and autumnal heartiness. This rich and nourishing dish celebrates the juicy sweetness of ripe tomatoes and the earthy depth of red lentils. Red lentils are particularly beloved for their quick cooking time and delicate flavor, making them ideal for busy days when you still want a homemade, nutrient-rich meal. This soup is a fusion of light and hearty: the tomatoes bring brightness, while the potatoes and lentils give it body and comfort. 

What makes this soup particularly special is the ability to adjust its consistency based on your preference. You can leave it chunky for a more rustic experience or blend it partially for a creamy, velvety texture that still retains the character of the vegetables. The blend of fresh basil, oregano, and a splash of red wine vinegar adds a touch of complexity that elevates this simple soup into a full-flavored meal. 
Thanks to its plant-based ingredients, this soup is not only comforting but also packed with fiber, vitamins, and plant-based protein. It's suitable for vegetarians and can easily be made vegan. It's a fantastic go-to recipe when you want something easy, healthy, and deeply satisfying.  

Possible Ingredient Alternatives
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  • Tomatoes: You can use canned whole or chopped tomatoes if fresh ones are out of season or unavailable. Use high-quality canned San Marzano tomatoes for best flavor.
  • Red lentils: Yellow split peas or green lentils can be used instead, but they require a longer cooking time and may affect the final texture.
  • Potatoes: Sweet potatoes or parsnips can be used as a starchy alternative to regular potatoes.
  • Red onion: Substitute with white or yellow onions, or even shallots for a slightly sweeter taste.
  • Garlic: Garlic powder can be used if fresh garlic is unavailable, though fresh garlic gives better depth.
  • Vegetable broth: You may substitute with chicken broth (if not vegetarian) or mushroom broth for a deeper umami flavor.
  • Red wine vinegar: Apple cider vinegar or lemon juice are suitable acidic alternatives.
  • Fresh basil: Use dried basil (1 teaspoon) if fresh basil isn’t available, or replace with fresh parsley for a different herbal note.

Best Cooking Tips for the Recipe
 
  • Use ripe, flavorful tomatoes: For the best taste, use vine-ripened or heirloom tomatoes, especially when they're in season.
  • Sauté the onions slowly: Cooking onions gently over low heat allows them to caramelize slightly, bringing out their natural sweetness.
  • Don’t overcook the lentils: Red lentils break down quickly. Cooking them just until soft will maintain a creamy texture without turning the soup into mush.
  • Blend just part of the soup: This helps create a thick, creamy base while still keeping some vegetable chunks for texture.
  • Let it rest before serving: Allowing the soup to sit for a few minutes after cooking helps the flavors meld together better.

Ingredients

    • Tomatoes (finely chopped): 1300 g
    • Red lentils: 3/4 cup
    • Potatoes (cubed): 3 small
    • Red onion (finely chopped): 1 medium
    • Garlic (minced): 2 cloves
    • Vegetable broth: 1 cube or 1 tsp concentrate
    • Water: 1 1/2 to 2 cups
    • Red wine vinegar: 1 tablespoon
    • Sugar: 1/2 teaspoon
    • Oregano (dried): 1/2 teaspoon
    • Fresh basil (chopped): handful
    • Sea salt: pinch
    • Black pepper: pinch
    • Cooking oil (such as olive or sunflower): for sautéing 

    Recipe Directions

  1. 1. Begin by heating a large pot over medium heat and adding a drizzle of oil. Once warm, the finely chopped red onion was added and gently cooked for about 4 minutes, stirred occasionally until translucent and aromatic.
  2. 2. The minced garlic was stirred in along with a small pinch of sea salt, cooking for another 30 seconds just until fragrant—careful not to burn it.
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  3. 3. The chopped tomatoes were then added to the pot. The heat was reduced to low, and the mixture simmered gently for around 10 minutes, allowing the tomatoes to break down into a soft purée-like texture.
  4. 4. Into this base, water (starting with 1 1/2 cups), the vegetable broth, red lentils, and cubed potatoes were poured. The pot was covered, the heat brought up to high until boiling, and then lowered again to a gentle simmer for about 10 minutes, or until the potatoes and lentils were soft and cooked through.
  5. 5. Once tender, the red wine vinegar, sugar, oregano, chopped fresh basil, and a pinch each of salt and pepper were stirred in. The heat was turned off at this stage to preserve the fresh flavor of the herbs.
  6. 6. Half of the soup was ladled into a large bowl and carefully blended using an immersion blender or countertop blender until smooth. This blended portion was returned to the pot, creating a perfectly creamy texture balanced with vegetable chunks.
  7. 7. The soup was allowed to rest for about 10 minutes, off the heat, to let the flavors meld beautifully.
  8. 8. Serve warm, optionally garnished with more fresh basil or a swirl of olive oil. Enjoy this comforting and healthy meal on any rainy day or chilly evening.
#Soups # tomato soup # lentil soup

Grazina Nemuniene

Sounds good!
Reply
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