This spicy tomato lentil soup is a comforting, nourishing dish made with red lentils simmered in a richly spiced tomato broth. It’s hearty yet light, naturally creamy without any dairy, and packed with plant-based protein and vegetables. Perfect for cozy dinners, meal prep, or when you want something wholesome and satisfying with minimal effort.
Why You’ll Love This Recipe
This soup is incredibly easy to make using simple pantry staples, yet it delivers bold, warming flavors. The red lentils cook quickly and break down naturally, giving the soup a thick and velvety texture. It’s budget-friendly, filling, and suitable for a vegan lifestyle. Even better, it tastes even more delicious the next day, making it ideal for leftovers and batch cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
3 garlic cloves, minced
½ teaspoon chili flakes
1 tablespoon curry powder
1 cup dried red lentils (190 grams), rinsed and picked over
1 can tomatoes with their juice (14 oz / 400 grams, crushed, diced, or whole)
4 cups low-sodium vegetable broth or water (960 ml)
¾ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ cup finely chopped fresh cilantro, plus extra for garnish
Juice of 1 lemon, to taste
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, and red bell pepper. Cook, stirring often, until the vegetables are softened and the onion becomes translucent, about 7 minutes.
Add the minced garlic, curry powder, and chili flakes. Stir continuously and cook for about 1 minute, until fragrant.
Stir in the red lentils and canned tomatoes. Cook for 1 minute, stirring well to coat the lentils in the spices and enhance their flavor.
Pour in the vegetable broth or water, then season with salt and black pepper. Increase the heat and bring the soup to a gentle boil. Reduce the heat, cover, and let it simmer for about 30 minutes, or until the lentils are completely tender.
Using a stick blender, blend the soup with 2 to 3 quick pulses to thicken it while still keeping some texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, then return it to the pot.
Remove the pot from the heat. Stir in the chopped cilantro and lemon juice. Taste and adjust seasoning with more salt, pepper, lemon juice, or chili flakes as desired.
Serve hot, garnished with extra cilantro and lemon wedges if you like.
Servings and timing
This recipe makes 4 servings, approximately 1 ½ cups per serving.
Preparation time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Variations
For a milder soup, reduce or omit the chili flakes.
For a creamier texture, blend a larger portion of the soup or add a splash of coconut milk.
You can substitute brown or green lentils, but note that they will take longer to cook and result in a slightly less creamy texture.
Add extra vegetables such as zucchini or spinach near the end of cooking for more variety.
Storage/Reheating
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days.
This soup also freezes very well for up to 3 months.
When reheating, the soup may have thickened. Add a little water or broth to reach your desired consistency, then gently warm over medium-low heat while stirring.
FAQs
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead. The flavors deepen after a day, making it even tastier.
Is this soup very spicy?
It has a gentle heat. You can easily adjust the spice level by changing the amount of chili flakes.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need about 2 cups of finely chopped fresh tomatoes and may need to add extra liquid.
What makes red lentils ideal for this soup?
Red lentils cook quickly and break down easily, giving the soup a naturally thick and creamy texture.
Can I skip the blending step?
Yes, blending is optional. Without blending, the soup will be more brothy but still delicious.
How can I make the soup thicker?
Blend more of the soup or let it simmer uncovered for a few extra minutes.
Can I add other spices?
Absolutely. Ground cumin, smoked paprika, or coriander work very well in this soup.
Is this soup suitable for meal prep?
Yes, it stores and reheats beautifully, making it ideal for weekly meal prep.
Can I use dried herbs instead of fresh cilantro?
Fresh cilantro is best, but you can use a small amount of dried coriander leaves if needed.
What can I serve with this soup?
It pairs wonderfully with warm crusty bread, flatbread, or a simple side salad.
Conclusion
This spicy tomato lentil soup is a simple yet deeply satisfying recipe that brings together wholesome ingredients and bold flavors. It’s nourishing, economical, and easy enough for busy weeknights while still feeling special and comforting. Whether you enjoy it freshly made or as leftovers, this soup is sure to become a regular favorite in your kitchen.
A hearty, creamy, and spicy tomato lentil soup made with red lentils, vegetables, and warming spices. This easy, plant-based recipe is perfect for cozy dinners, meal prep, and healthy eating.
Ingredients
1 ½ tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
3 garlic cloves, minced
½ teaspoon chili flakes
1 tablespoon curry powder
1 cup dried red lentils (190 grams), rinsed and picked over
1 can tomatoes with their juice (14 oz / 400 grams, crushed, diced, or whole)
4 cups low-sodium vegetable broth or water (960 ml)
¾ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ cup finely chopped fresh cilantro, plus extra for garnish
Juice of 1 lemon, to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and red bell pepper. Cook for about 7 minutes, until the vegetables soften and the onion is translucent.
Add garlic, chili flakes, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the red lentils and canned tomatoes. Cook for 1 minute to coat the lentils in the spices.
Pour in the broth or water. Add salt and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 30 minutes until lentils are tender.
Blend the soup slightly using an immersion blender or blend part of it in a countertop blender, then return to the pot.
Stir in the lemon juice and chopped cilantro. Adjust seasoning as needed.
Serve hot, garnished with extra cilantro and lemon wedges if desired.
Notes
For less spice, reduce or omit chili flakes.
Add coconut milk for extra creaminess.
Green or brown lentils can be used but will change the texture and cook time.
Soup thickens as it sits; add water or broth when reheating.
Stores in the fridge for up to 4 days or in the freezer for up to 3 months.
