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Tomato Red Lentil Soup

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Category: Main Course, Soup
  • Cuisine: Mediterranean


Delicious Tomato Red Lentil soup is one of my favorite soups to cook. It has red lentils, tomatoes, chicken broth and spices to create a delicious soup!


Units Scale
  • 1 medium onion (diced)
  • 1 medium carrot (diced)
  • 1 medium celery stalk (diced)
  • 3 garlic cloves (minced)
  • 1 tsp organic dried thyme
  • 1/2 tsp organic dried oregano
  • 1 organic bay leaf
  • 15 oz can tomato sauce
  • 2 cups Homemade Chicken Broth
  • 1 cup organic red lentils
  • 1/2 cup - 1 cup water (if soup is too thick)
  • 1 tomato (diced)
  • salt and pepper (to taste)
  • 1/4 cup vegetable oil/ ghee


  1. In a large pot, start by satueing the diced onions in a few tablespoons of vegetable oil/ ghee, until they are soft. Next, add the celery and carrots- cook until they are soft as well.
  2. Add the minced garlic, dried thyme, and oregano. Cook for 30 seconds - 1 minute to cook the garlic and lightly toast the spices.
  3. Next, add the can of tomato sauce. Cook for 5 minutes, stirring occasionally to cook out the bitter taste of canned tomato sauce. Then add the chicken broth and bay leaf. Cover the pot and cook for 20 minutes.
  4. Rinse the red lentils. Red lentils are really starchy and the water won't run clear while you are rinsing them, so just give them a good rinse then add them to the pot with the chopped tomatoes.
  5. Cook the lentils until they are soft, 20 - 25 minutes. If the soup is a little too thick add 1/2 cup - 1 cup of water.
  6. Taste for seasoning, add salt and pepper to taste. Serve with Homemade Polenta Cornbread and enjoy!


Store in the fridge for a week. 

Keywords: lentil soup, red lentil soup, red lentils, soup, summer, tomato red lentil soup, tomatoes, winter

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