Plant-Based Tomato Lentil Soup
Prep time
Cook time
Total time
I don't recall where I originally found this recipe, but I have since added some slight modifications. Enjoy it with warm heat or a spicy kick. If you prefer a mild soup, omit the red pepper.
Recipe type: Soup
Cuisine: American
Serves: 10 servings
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ to 1 teaspoon ground red pepper or crushed red pepper, to taste
  • ¼ teaspoon salt, plus additional to taste
  • ¼ teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 (14½-ounce) cans low-sodium vegetable broth (can sub chicken broth)
  • 3⅓ cups water
  • 2⅓ cups dried lentils
  • 1 (28-ounce) can diced tomatoes, undrained
  • ⅓ cup chopped fresh cilantro or parsley (optional)
  • Chopped fresh tomatoes (optional)
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes or until translucent. Add the turmeric, cumin, chili powder, red pepper, ¼ teaspoon salt, pepper, and garlic and sauté for 1 minute. Add the broth, water, lentils, and tomatoes and bring to a boil. Reduce the heat to low and simmer for 1 hour.
  2. Let the soup cool for 10 minutes.
  3. Reserve 2 cups of the lentil mixture.
  4. Place half of remaining mixture in blender and process until smooth. Use caution when removing the lid - it might be quite hot. Pour the pureed soup into a large bowl. Repeat the procedure with the other half of the remaining mixture.
  5. Stir in the reserved 2 cups lentil mixture.
  6. Serve garnished with the chopped tomatoes and cilantro or parsley, if using.
Recipe by Go Dairy Free at