There’s nothing quite like a warm, comforting bowl of soup, and this red lentil tomato soup is the perfect balance of simplicity and flavor. Made with pantry staples like lentils, crushed tomatoes, and aromatic spices, this soup is both nourishing and satisfying.

A bowl of red lentil tomato soup with a spoon in it on a tablecloth with a black background

I love a warm and hearty bowl of soup, and this red lentil tomato soup has quickly become one of my favorites. It’s simple, wholesome, and packed with flavor, making it the perfect go-to meal when I want something nourishing yet easy to prepare. The combination of red lentils and crushed tomatoes creates a rich, slightly creamy texture without needing any dairy. Plus, it’s budget-friendly, as most of the ingredients are pantry staples. Whether I’m making it for a quick weeknight dinner or meal prepping for the week, this soup never disappoints with its comforting taste and satisfying warmth.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

Lentil: I used red lentils but you can use green, yellow if that’s what you have, even purple (lol)
Tomatoes: I am such a fan of fresh ingredients, especially tomatoes but today I had to go with canned tomatoes. If you have fresh tomatoes, you can just dice them or grate them.
Vegetable stock: I wanted this tomato lentil soup to be 100% plant based to accommodate my vegan sister in law but you can use beef or chicken stock or broth to add meaty flavor to your lentil soup.
Onion: I used yellow onion but don’t let the color of an onion stop you from making this delicious soup.
Carrot
Celery: I used 2 celery sticks, don’t overdo it here it might overtake the texture of the soup and we want the lentils to be the hero in this soup.
Olive oil
Garlic: I used already minced garlic, if you have garlic cloves then I think 4 to 6 might be enough depending on their size and how much you love garlic.
Ground Cumin: I didn’t have cumin seeds, if I did I would’ve used them but the ground cumin came through for me cause I still had that aromatic flavor of cumin I love so much.
Paprika
Oregano: I always used dried oregano, I’ve actually never seen fresh oregano come to think of it.
Salt and pepper this is always my finishing touches and sometimes I can do without them.

How to make Red Lentil Tomato Soup

Prepare the vegetables:

Peel the carrot and dice it into small pieces.
Dice the onion.
Chop the celery into small pieces.

Cook the vegetables:

In a large, deep pot, heat the olive oil over medium-high heat.
Once the oil is warm, add the chopped onion, celery, and carrot.
Stir and cook for about 5 minutes until the vegetables start to soften.

Add the spices:

Add the minced garlic, oregano, paprika, and ground cumin.
Stir and cook for about 30 seconds to 1 minute, just until the spices become fragrant.

Add the tomatoes:

Pour in the can of crushed tomatoes.
Stir well and let it cook uncovered for 5 minutes.

Add the lentils and stock:

Stir in the red lentils.
Pour in the vegetable stock.
Bring the soup to a boil, then lower the heat to medium and let it simmer for 20 minutes. Stir occasionally.

Final touches:

Taste the soup and add salt and pepper if needed.
If the lentils are soft, your soup is ready!

Serve and enjoy!

Ladle the soup into bowls and serve warm.

Tips and common mistakes to avoid for beginner cooks

Try not to use plain water instead of broth, as it can make your lentil soup taste bland. Broth adds a rich, deep flavor that water alone won’t provide. If you’re using store-bought broth (which I often do), be sure to taste it before adding more salt. Some broths are saltier than others, especially if they’re not labeled low-sodium, so checking first helps prevent over-seasoning.
Red lentils cook quickly and can turn mushy if overcooked. Keep an eye on them while simmering.
The lentils as they cook they will absorb the liquid in this soup, if you are not happy with the consistency of it you can gradually add in water or broth. If you add water you might have to add more seasoning depending on how much of water did you add.

More lentil soup recipes to add to your rotation

A bowl of Barley and Lentil soup with a silver and wooden spoon with a tablecloth near it on a black background.

Barley Lentil Soup

Picadillo Soup

bone broth lentil soup in white bowls on a black background with a green tablecloth and few unused ingredients

Red lentil soup

Storing and reheating Leftover Lentil Soup

This Lentil tomato soup is so tasty that you might not have any leftovers—but if you do, here’s how to store and reheat it properly!

Storage:

Let the soup cool completely before transferring it to an airtight container.
Glass containers work well because they help preserve freshness and don’t absorb fridge odors.
For longer storage, freeze the soup in a freezer-safe container or a zip-top bag.
It will stay fresh for up to 3 days in the fridge and up to 3 months in the freezer.

Reheating:

The microwave is also a great, quick option—just heat in short bursts, stirring in between.
If frozen, thaw the soup in the fridge overnight or on the counter for a quicker thaw.
Reheat on the stove over low to medium heat, adding a little water or broth if it has thickened too much.
If the soup seems too watery, let it simmer until it reaches the right consistency.