Tomato Soup becomes vibrant and satisfying when red lentils, cumin, coriander, and lemon join the pot. This Middle-Eastern–inspired bowl is silky, comforting, and weeknight-easy, with enough protein to make it a full meal—perfect for Fall Soup Recipes, Healthy Soup Recipes, and cozy Soup Ideas you’ll make on repeat.
Why You’ll Love It
Canned tomatoes and quick-cooking red lentils deliver rich body in about 30 minutes—no cream required. Ground cumin and coriander add warmth, while lemon brings a clean finish so the soup tastes bright, not heavy. The texture lands between classic Roasted Tomato Basil Soup and a hearty Tomato Vegetable Soup, making it a versatile base for toppings or simple sides.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp smoked paprika (optional)
- 1 can (28 oz) crushed tomatoes
- 1 cup dried red lentils, rinsed
- 4–5 cups low-sodium vegetable or chicken broth
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- Zest of ½ lemon + 2–3 tbsp fresh lemon juice
- 2 tbsp chopped parsley (optional)
Instructions
- Build flavor: Warm olive oil in a pot over medium heat. Sauté onion 5–6 minutes until soft. Stir in garlic, cumin, coriander, and paprika for 30 seconds.
- Simmer: Add crushed tomatoes, lentils, and 4 cups broth. Season with salt and pepper; bring to a gentle boil, then simmer 18–20 minutes until lentils are tender. Add more broth for a thinner texture.
- Finish bright: Off heat, stir in lemon zest and juice. Blend with an immersion blender for extra-smooth texture (optional).
- Serve: Taste, adjust salt, pepper, and lemon. Ladle into bowls and garnish with parsley.
Health Benefits
- Protein & fiber: Red lentils offer plant protein and soluble fiber for steady energy.
- Antioxidants: Tomatoes provide lycopene; lemon adds vitamin C.
- Light yet filling: No cream needed—lentils naturally thicken the soup.
Variations & Pairings
- Basil twist: Add torn basil at the end for a nod to Roasted Tomato Basil Soup.
- Spaghetti Soup vibe: Stir in small broken spaghetti for a playful Italian Soup angle.
- Cherry Tomato Soup note: When in season, roast halved cherry tomatoes and blend them in for sweetness.
- Serve with: Warm flatbread or a crisp salad.
Pro Tips
- Rinse lentils well to reduce foam and ensure a clean flavor.
- Add lemon at the end to keep the citrus bright.
- Thin as needed with broth after blending; the soup thickens as it rests.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and freshen with a squeeze of lemon.
Conclusion
This Tomato Soup with red lentils is the weeknight winner that checks every box—fast, nourishing, and deeply flavorful. Pin it to your Fall Soups and Stews collection for a go-to you’ll crave again and again.
