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This tomato Lentil Soup is a nutrient-packed lentil soup with a flavorful vegetable-based broth full of protein, fiber, and vitamins. It’s hearty, filling, and vegan! The carrots and red bell peppers add the perfect amount of sweetness; mixed with the tangy tomatoes and meaty lentils, it’s a belly-warming bowl of soup that’s perfect for a winter meal. Serve with some homemade pita bread for dipping, and enjoy!
This tomato lentil soup is packed with flavor and nutrients, and it’s vegan too! It’s perfect for a quick and easy meal. The red bell pepper, carrots, and green lentils give this soup plenty of fiber and vitamins, while the diced tomatoes, carrots, and bell peppers add sweetness and depth of flavor. The warm spices like cumin, coriander, and paprika give this soup a cozy feeling that will make you want to curl up by the fire with a big bowl of it.
why you’ll love this tomato, red pepper, and lentil soup
- Belly warming. This lentil soup will keep you satiated with its heartiness and filling ingredients like carrots, red bell peppers, green lentils, and diced tomatoes.
- Quick and easy. It comes together in under an hour and can be made in one pot! Most of the time is inactive cooking time, so the prep is actually quick and easy meal.
- Vegan and gluten-free. This delicious tomato soup is vegan and gluten-free, making it a perfect option for those with dietary restrictions.
- Flavorful and nutrient-packed. It’s not only delicious but also packed with nutrients like fiber, protein, and vitamins. It’s the perfect winter meal!
Ingredients to make tomato lentil soup
- Green lentils: These are the main ingredient in this soup, and they provide plenty of protein and fiber. You can use red lentils if you prefer, but I find that green lentils hold their shape better in soup.
- Vegetable broth: I like to use a low-sodium vegetable broth so that I can control the amount of salt in the soup. You can also use water, but the broth adds more flavor.
- Diced tomatoes: I like to use diced tomatoes because they add sweetness and acidity to the soup. You can also use crushed tomatoes if you prefer.
- Red bell pepper: The red bell pepper adds sweetness and a pop of color to the soup.
- Carrots: The carrots add sweetness and depth of flavor to the soup.
- Celery: Adds texture and flavor to the soup.
- Onion: I prefer to use a sweet yellow onion, but you can use any type of onion you have on hand.
- Olive oil: Helps soften the onions and build flavor in the soup.
- Garlic: Garlic is a must in this soup! It adds so much flavor.
- Cumin, coriander, paprika, salt and pepper: Cumin is a warm spice that gives this soup a cozy feeling. Coriander is a fragrant Mediterranean spice that goes well with the other flavors in this soup. And paprika is a mild spice that adds a bit of heat.
How to make tomato lentil soup
- In a large pot, add onions, carrots, celery, bell pepper, and garlic and saute.
- Add the green lentils, cumin, coriander, paprika, salt, and black pepper. Cook with the vegetables to lightly toast the lentils.
- Add the canned tomatoes and vegetable broth and bring to a boil.
- Simmer until the lentils are cooked, and the broth thickens.
Tips for making tomato carrot and lentil soup
- Pay attention to the type of lentil you’re using. There are three types of lentils, each with its own cooking methods. Not all lentils cook the same. This recipe uses green lentils, which remain intact after cooking.
- Rinse the lentils. You want to make sure to rinse the lentils before cooking them. This will remove any dirt or debris that may be on them.
- Soak the lentils (optional). Soaking the lentils is optional, but it does help to soften them and reduce cook time. If you choose to soak them, make sure to drain and rinse them before adding them to the soup.
- Thicken up the soup base. If you want a smoother soup, you can use an immersion blender to blend about a cup of the soup up after cooking and then stir it back in. This will help to thicken up the soup and make it creamier.
popular substitutions & additions
- Switch the lentils. You can use red lentils in this soup if you prefer, but they will cook down more and make the soup thicker. I prefer green lentils for this soup because they hold their shape better.
- Add some protein. You can add cooked chicken, turkey, or ground beef to this soup if you’d like. Just be sure to cook it separately and add it in at the end.
- Make it spicier. If you like a bit of heat, you can add more paprika or even some red pepper flakes to the soup.
- Add greens like kale or spinach. Stir in some greens at the end for an extra boost of nutrition.
- Add more vegetables. Feel free to add more vegetables to this soup like zucchini, summer squash, or even sweet potatoes.
what to serve with your vegan tomato lentil soup
how to store & reheat lentil soup with tomatoes
Let the soup come to room temperature before transferring it to an airtight container and in the fridge.
Reheat on the stove over low heat until warmed through. You may need to add a splash of water or broth to thin it out as it reheats.
how long will tomato and lentil soup last in the fridge?
This soup will last in the fridge for about four days.
can i freeze lentil soup?
You can also freeze this soup for up to three months. Let the soup thaw in the fridge overnight before reheating.
Frequently asked questions
No, you don’t have to soak the lentils before making soup, but it will help to soften them and reduce cook time. If you choose to soak them, make sure to drain and rinse them before adding them to the soup.
No, all lentils don’t taste the same. There are three types of lentils, each with its own unique flavor profile. This recipe uses green lentils, which have a peppery flavor. Red lentils are sweeter, and yellow lentils have a nutty flavor. In contrast, brown maintains an earthy flavor.
I prefer to use green lentils in this soup because they hold their shape better. You can use red lentils if you prefer, but they will cook down more and create a thicker soup consistency.
This Tomato Lentil Soup is a warm and comforting meal that is perfect for those chilly winter days or for breaking your fast during Ramadan. The soup can be made with either green or red lentils, and it’s easy to customize with your favorite spices. I hope you enjoy this Tomato Lentil Soup as much as I do! If you have any questions, feel free to leave them in the comments below. And if you want more soup ideas, be sure to check out my other recipes!
More Vegan Soup recipes:
- Lemon Rice Soup
- Hearty Lentil Chili
- Mushroom Soup with Wild Rice
- Chickpea Noodle Soup
- Healthy Cauliflower Soup
- Thai Curry Noodle Soup
- Wholesome Lentil Kale Soup
- Vegetarian Minestrone Soup
- Creamy Corn Chowder
- Tomato Cabbage Soup
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Tomato Lentil Soup
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- ½ red bell pepper chopped
- 2 garlic cloves minced
- 1 ½ cup green lentils washed
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 15 ounce canned diced tomatoes
- 4 cups vegetable broth
- Sliced green onions for serving
- In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the carrots, celery, bell pepper and garlic and cook for an additional 2-3 minutes.
- Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
- Add the canned tomatoes and vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
- Remove from heat and serve immediately, garnished with green onions, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.