This hearty and warming tomato and lentil soup brings together the earthy richness of red lentils with the bright tang of tomatoes, spiced gently with cumin and chile for a touch of heat. It’s silky smooth once blended and makes a satisfying meal that’s both nutritious and simple to prepare. Whether I’m serving it as a light lunch or pairing it with a crusty piece of bread for dinner, this soup always hits the spot.

Why You’ll Love This Recipe

I love how quickly and effortlessly this soup comes together. With just a handful of pantry staples and minimal prep, I can have a comforting, filling soup on the table in about 30 minutes. The red lentils give it a naturally creamy texture without the need for dairy, and the chile pepper adds a gentle warmth that makes every spoonful flavorful. Plus, it’s easy to customize depending on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium onion, finely chopped

• 1 tablespoon olive oil

• 1 fresh chile pepper, chopped (such as red chili or serrano, adjust to taste)

• 1 cup red lentils, rinsed and drained

• 1 can (14.5 ounces) peeled and diced tomatoes, with juice

• 1 cup water (or substitute vegetable broth for deeper flavor)

• ½ teaspoon ground cumin

• 1 teaspoon dried basil

• Salt, to taste

• Black pepper, to taste

• ¼ cup sour cream, for garnish (optional)

• 2 sprigs fresh basil, for garnish (optional)

Directions

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.

2. Add the chopped onion and sauté for 5–7 minutes until the onion becomes soft and translucent.

3. Stir in the chopped chile pepper and cook for another 1–2 minutes to release its flavor.

4. Add the rinsed red lentils, canned tomatoes (with their juice), water, cumin, and dried basil to the pot. Stir well to combine.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20–25 minutes, or until the lentils are soft and fully cooked.

6. Once the lentils are tender, use an immersion blender to puree the soup directly in the pot until smooth. If using a standard blender, let the soup cool slightly, then blend in batches and return to the pot.

7. Season the soup with salt and black pepper to taste.

8. Ladle the soup into bowls and, if desired, top each with a swirl of sour cream and a fresh basil sprig for garnish.

Servings And Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

Variations

• I sometimes replace the water with vegetable broth or tomato juice for more flavor.

• When I want to add more nutrition, I stir in a handful of fresh spinach or kale during the last 5 minutes of cooking before blending.

• For a smokier taste, I add a pinch of smoked paprika or a little cayenne pepper.

• If I prefer a chunkier texture, I blend only half of the soup and leave the rest as is.

• For a creamy vegan version, I skip the sour cream or use a plant-based yogurt as a topping.

Storage/Reheating

• Storage: After the soup has cooled, I transfer it to an airtight container and refrigerate it for up to 4 days.

• Freezing: This soup freezes well. I let it cool completely, pour it into freezer-safe containers or bags, and freeze for up to 3 months.

• Reheating: I reheat it gently on the stove over medium heat, stirring occasionally. If it thickens too much, I add a splash of water or broth to reach the desired consistency.

FAQs

What Type Of Lentils Should I Use?

I always use red lentils for this soup because they cook quickly and break down easily, which helps create a smooth, creamy texture.

Can I Make This Soup Without A Blender?

Yes, I can simply mash the soup with a potato masher for a chunkier texture, or leave it unblended if I prefer a more rustic feel.

How Spicy Is This Soup?

The heat level depends on the chile I choose. I usually start with one medium chile and remove the seeds for a milder taste. If I like it spicier, I add more or keep the seeds in.

Can I Add Other Vegetables To This Soup?

Definitely. I like adding chopped carrots, bell peppers, or zucchini for extra flavor and nutrition. I just sauté them with the onion at the beginning.

Is This Soup Suitable For Meal Prep?

Yes, it’s perfect for meal prep. I make a big batch and store portions in the fridge or freezer for easy lunches and dinners during the week.

Conclusion

This spicy tomato and lentil soup has become one of my favorite comfort foods. It’s quick, nourishing, and packed with flavor. I love how adaptable it is—whether I want it spicy, herby, or packed with veggies, it always delivers. It’s a recipe I keep coming back to, especially when I want something warm, filling, and easy to make.

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