Do I need to pre-soak the red lentils for this soup?

No, red lentils cook relatively quickly and do not require pre-soaking for this soup recipe.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned diced tomatoes as an alternative, though the recipe specifies fresh large tomatoes for optimal flavor.

What is the best way to achieve a smooth texture for this tomato soup?

After the initial simmering, blend the tomato soup until completely smooth before returning it to the pot and adding the red lentils.

How long does it take for the red lentils to cook in the soup?

The red lentils will simmer for a further 15-20 minutes after being added to the blended tomato base, until they are tender.

Can I store or freeze leftover Red Lentil Tomato Soup?

Yes, this Red Lentil Tomato Soup stores well in an airtight container in the refrigerator for 3-4 days, or can be frozen for up to 3 months.

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Red Lentil Tomato Soup
[Vegan]

Name: Red Lentil Tomato Soup [Vegan]
Cook time: 20 min
Yield: 5
Ingredients: 6 large tomatoes (use any kind and roughly chop); 1 brown onion (diced); 1 tablespoon tomato paste; 2-3 cups vegetable stock; 1 cup dried red lentils; Salt and pepper; Coriander to garnish

MW By: Maryke Wylde

Author Bio

Lighter versions of comforting dinners and crowd-pleasing desserts. Maryke Wylde is the founder, blogger, photographer, and... Read More

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A steaming bowl of vibrant orange-red lentil tomato soup, garnished with fresh green coriander leaves, served on a rustic wooden surface.

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Red Lentil Tomato Soup [Vegan]

156

Dairy Free

This Red Lentil and Tomato soup is very easy to make and has lots of flavor. Make a basic tomato soup and add red lentils. Top with coriander or parsley. Delicious!

Ingredients You Need for Red Lentil Tomato Soup [Vegan]

6 large tomatoes (use any kind and roughly chop)
1 brown onion (diced)
1 tablespoon tomato paste
2-3 cups vegetable stock
1 cup dried red lentils
Salt and pepper
Coriander to garnish

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How to Prepare Red Lentil Tomato Soup [Vegan]

Peel and dice the onion and lightly fry in olive oil. Add the chopped tomato.
Fry for about 5 minutes on low heat until soft.
Add vegetable stock, salt and pepper, tomato paste and stir to combine.
Simmer on low heat for about 15-20 minutes until soft.
Blend the tomato soup and return to the pot. Add your lentils and stir through.
Simmer for a further 15 -20 minutes.
Top with coriander to serve.

Notes

Adjust the quantity of vegetable stock if you like your soup thicker / thinner. You can freeze this one to enjoy later.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.