Tomato Lentil Soup: A Fulfilling Vegan Spiced Recipe


This is hearty tomato lentil soup is flavorful and filling. It gave our small household enough leftovers for a couple of lunches.  It’s naturally plant-based and protein-rich.

Tomato Lentil Soup Recipe - plant-based, vegan, gluten-free, dairy-free, flavorful, and fulfilling

Special Diet Notes: Tomato Lentil Soup

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

Spicy Tomato Lentil Soup
Prep time
Cook time
Total time
I don't recall where I originally found this recipe, but have since added some slight modifications. Enjoy it with warm heat or a spicy kick.
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
  • 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.

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About Author

Alisa is the founder of, 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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