Lentil-Tomato Soup


This Lentil-Tomato Soup recipe was submitted by Rosey:

This is a soup I tried recently that worked out well, and gave us enough leftovers for many lunches.  It had great flavor, my husband liked it, but for my taste I would half the cayenne/chili and red pepper.  Also, it was a little like refried beans in texture, I think adding another cup of liquid near the end may make a better consistency.

Special Diet Notes: Lentil-Tomato Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and optionally vegan / vegetarian.


Lentil-Tomato Soup
Serves: 10
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground red pepper or crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves, minced
  • 3⅓ cups water
  • 2⅓ cups dried lentils
  • ⅓ cup chopped fresh cilantro (I leave this out) - I used basil instead
  • 3 (14½-ounce) cans fat-free, less-sodium chicken broth or vegetable broth (vegan)
  • 1 (28-ounce) can diced tomatoes, undrained
  • Chopped fresh tomatoes (optional)
  • Cilantro sprig (optional)
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
  2. Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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