Lentil tomato soup
A practical lentil soup with carrots, tomatoes and vegetable broth.
Serving illustration.
A practical lentil soup with carrots, tomatoes and vegetable broth. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Brown lentils are the specified type; red lentils break down differently and need a different timing. Check for debris and rinse before cooking.
Keep extra water nearby rather than letting a thick soup catch on the bottom. Lentil age, variety and simmer strength all affect how much liquid remains.
Before you start
Choose a saucepan with room above the liquid level. This recipe makes two generous bowls; bread or other sides are optional.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Lentil tomato soup
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare the baseWarm oil in a saucepan over medium heat. Add carrot and onion and cook about 5 minutes until starting to soften.
- Add garlic and spiceStir in garlic and cumin briefly. Add rinsed lentils and broth and bring to a gentle simmer.
- Cook lentilsSimmer partly covered, following the lentil package timing, until lentils are nearly tender. Stir occasionally and add water if the broth level falls too far.
- Add tomatoesStir in tomatoes and continue simmering until the lentils are fully tender. Tomato acidity can affect softening, so do not rush this stage.
- AdjustTaste and add salt gradually. For a thicker soup, mash a small ladleful of lentils against the side of the pot and stir it back in. Serve warm.
Make it work for you
Brown lentils are the specified type; red lentils break down differently and need a different timing. Check for debris and rinse before cooking. Keep extra water nearby rather than letting a thick soup catch on the bottom. Lentil age, variety and simmer strength all affect how much liquid remains.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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