Can I freeze Tomato Lentil Soup?

Yes. Tomato Lentil Soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little broth or water if the soup has thickened.

Which lentils work best for Tomato Lentil Soup?

Red lentils are the best choice because they cook quickly and naturally break down into a creamy texture. Brown or green lentils can also be used, but they require a longer cooking time and will create a chunkier soup.

How can I make Tomato Lentil Soup thicker or thinner?

For a thicker soup, simmer it a little longer so the lentils continue to soften and absorb liquid. For a thinner consistency, simply stir in additional vegetable broth or water until you reach your preferred texture. You can also blend part of the soup for an extra creamy finish.

Easy Tomato Lentil Soup Recipe

Name: Tomato Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon garam masala; 1 cup red lentils, rinsed; 1 (28-ounce) can crushed tomatoes; 2 tablespoons tomato paste; 4 cups vegetable broth; 1 cup coconut cream; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

Description

Tomato Lentil Soup is a hearty, creamy, one-pot vegetarian soup made with red lentils, crushed tomatoes, aromatic garlic, fresh ginger, warming curry spices, and coconut cream. This comforting recipe is easy to prepare, naturally rich in plant-based protein and fiber, and perfect for cozy dinners, meal prep, or healthy lunches.

Ingredients

Scale

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon garam masala
1 cup red lentils, rinsed
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 cup coconut cream
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

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Instructions

Heat the vegetable oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Add the curry powder and garam masala, stirring constantly for another minute to bloom the spices.
Add the rinsed red lentils and stir until evenly coated with the aromatics and spices.
Pour in the crushed tomatoes, tomato paste, and vegetable broth. Season with the salt and black pepper, then stir well to combine.
Bring the soup to a gentle boil, reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are completely tender.
Stir in the coconut cream and simmer for an additional 5 minutes until the soup becomes silky and creamy.
If desired, blend part or all of the soup using an immersion blender for a smoother texture, or leave it chunky for a heartier consistency.
Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lime juice.
Serve hot, garnished with chopped cilantro, a drizzle of coconut cream if desired, and fresh lime wedges alongside crusty bread.

Notes

Rinse the red lentils thoroughly before cooking to remove excess starch.
For an ultra-creamy soup, blend the entire batch with an immersion blender.
Add extra vegetable broth if the soup becomes too thick during cooking or reheating.
Fresh ginger provides the brightest flavor, but ground ginger can be substituted in a pinch.
Customize the spice level with cayenne pepper or red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months and thaw overnight before reheating gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 295
Sugar: 8 g
Sodium: 640 mg
Fat: 13 g
Saturated Fat: 9 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 11 g
Protein: 12 g
Cholesterol: 0 mg