Tomato and Lentil Soup
Last Updated on January 18, 2022 by Annie
Hearty and filling, this vegan tomato lentil soup makes the perfect recipe for a meatless Monday in the fall. Made with whole tomatoes, red lentils, and topped with crispy seasoned croutons, this homemade soup is sure to be a family favorite!
There is something about a nip in the air that makes me crave a warm, hearty bowl of soup. Chicken noodle, minestrone, and tomato soup easily fall into my top 3 favorite soups. Serve them up with a side of garlic knots or a fresh loaf of Italian bread and I’m set. As we gear up for soup season I wanted to take tomato soup to the next level with the addition of lentils and homemade croutons.
Whole tomatoes and red lentils simmer into a delicious and hearty tomato soup perfect for any season. It would be easy to stop at the tomato and lentil soup but if you want to take it up a notch, I highly encourage making the homemade croutons and calling it a day!
Why We LOVE This Vegan Tomato Lentil Soup
No matter the time of year, I can easily cozy up to a large bowl of soup. Here are just a few reasons why this tomato lentil soup is at the top of my list during soup season!
- Vegan. Made with all plant-based ingredients you can feel good about this delicious and nutritious plant-based soup.
- Homemade Croutons. Crispy and bursting with flavor these toasted homemade croutons might be the star of this vegan soup recipe.
- Plant-based protein. Packed with protein and a little fiber thanks to the nutrient dense lentils.
How to Make Tomato and Lentil Soup
Ingredients You’ll Need
With just a few ingredients (mostly pantry staple ingredients) you can make this hearty vegan tomato lentil soup.
- Olive oil– Used to cook the onions and garlic at the start of the recipe.
- Onion– Adds a depth of flavor to the base tomato soup.
- Garlic– For a little extra flavor!
- Tomato Paste– Adds some umpf to the tomato base of the tomato lentil soup.
- Canned tomatoes– Whole peeled tomatoes help give this tomato soup a rich creamy tomato base.
- Lentils– Red lentils cook with the soup and add a plant-based protein to the soup.
- Vegetable Broth– Used to help cook the lentils with the soup.
- Salt, pepper, and allspice– Brings out the flavor of the tomatoes.
- Homemade croutons– Made from diced Italian bread, olive oil, and a blend of spices.
Tomato Lentil Soup Directions
- Cook aromatics: In a large pot, heat 2 tablespoons of olive oil. Add diced onion, tomato paste, and allspice. Cook 3 to 5 minutes until the onion is tender. Stir in the garlic until fragrant, about 30 seconds.
- Add tomatos and lentils: Next, add salt and pepper, whole tomatoes with their juices, 1 cup lentils, and 4 cups vegetable broth and bring to a boil.
- Cook lentils through: Once boiling, reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are cooked through. Stir occasionally to keep the lentils from sticking to the pot.
- Blend until smooth: Remove from heat and transfer to a large bowl to blend with an immersion blender until smooth. If you plan to use a blender instead of an immersion blender, allow to cool about 15-20 minutes before blending.
How to Make Homemade Croutons
- Prep the oven: While the soup simmers, prepare the croutons, if using. Preheat the oven to 375°F.
- Mix together seasonings: In a small bowl stir together 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Set aside.
- Cut bread: Chop 1/2 a loaf of Italian bread into 1/2-3/4 inch cubes. Put in a large bowl.
- Oil bread cubes: Drizzle olive oil over the chopped cubes of bread. I like to add one tablespoon at a time and stir to coat the olive oil after each addition.
- Season bread cubes: Once coated in olive oil, sprinkle with seasoning mixture and stir to coat.
- Spread on baking sheet: Pour the seasoned bread cubes onto a parchment paper-lined baking sheet and spread evenly over the baking sheet.
- Bake 15-20 minutes tossing halfway.
Health Benefits of Lentils
Lentils are an excellent addition to your diet. They are a nutrient-dense seed that provides many great health benefits. Here are just a few of the top reasons to start adding lentils into your diet.
- Protein– With roughly 18 grams of protein per cup of lentils you are making a plant-based protein choice with this hearty soup.
- Fiber– Keeps you full and keeps things moving.
- Folate– Helps protect your heart and supports the formation of red blood cells.
Lentil Soup Facts
Do you cook lentils before adding them to a soup?
No, you do not need to cook the lentils before adding them to the soup. For this recipe, uncooked lentils simmer in a broth of tomato juices and vegetable broth to cook to tender perfection.
Can you overcook lentils in this soup?
Since the final step for this tomato lentil soup recipe is to blend the soup, the only way to overcook them is to allow them to burn to the bottom of the pot. Do not worry if the lentils split during the cooking process, red and yellow lentils tend to split easily when cooking.
Serve with…
Looking to turn a bowl of this tomato lentil soup into a meal? Here are a few different sides you can make to go along with a bowl of this vegan soup.
Another way to add a boost of flavor to this tomato lentil soup is to top it with some coconut milk before adding homemade croutons. It gives it a bright flavor and just a little extra creaminess.
Storing, Freezing, and Reheating Tomato and Lentil Soup
- Storing- Keep this tomato and lentil soup in a refrigerator safe container for up to 7 days. I would also suggest storing in a glass container over a plastic container as the soup may stain the plastic.
- Freezing- For longer storage freeze the soup in a freezer safe container with extra space at the top as liquids tend to expand a bit when frozen. Store for up to 3 months. Transfer soup to the refrigerator to thaw overnight then heat and serve.
- Reheating- You can reheat this soup by cooking over medium-low on the stove until desired temperature or heating in 30-second intervals in the microwave.
- Crouton Storage- Keep the homemade croutons in an airtight container for up to 2 weeks. You can re-toast them in the oven for an extra crunch by baking at 375°F for about 5 minutes before serving. I would not recommend freezing the croutons.
More Comfort Food Recipe to Try
If you tried this Tomato and Lentil Soup recipe and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Tomato and Lentil Soup
This hearty and filling vegan tomato lentil soup is made with whole tomatoes, red lentils, and topped with crispy seasoned croutons.
Ingredients
Tomato and Lentil Soup
- 2 Tbsp. Olive Oil
- 1 Onion diced
- 1 Tbsp. Tomato Paste
- â…› tsp. Allspice
- 3 pods Garlic microplaned or diced
- 28 oz Whole tomatoes with juices canned
- 1 c. Lentils red
- 4 c. Vegetable Broth
- ½ tsp. Salt + more to taste
- ¼ tsp. Pepper + more to taste
Homemade Croutons
- ½ loaf Italian Bread sliced into ½-¾ inch cubes
- 3 Tbsp. Olive Oil
- 1 tsp. Italian Seasoning
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Sea salt
- ¼ tsp. Pepper
Instructions
Tomato and Lentil Soup
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In a large pot, heat 2 tablespoons olive oil. Add diced onion, tomato paste, and allspice. Cook 3 to 5 minutes until the onion is tender. Stir in the garlic until fragrant, about 30 seconds.
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Next, add salt and pepper, whole tomatoes with their juices, 1 cup lentils, and 4 cups vegetable broth and bring to a boil.
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Once boiling, reduce heat to low, cover and simmer for 20 minutes, or until the lentils are cooked through.
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Remove from heat and transfer to a large bowl to blend with an immersion blender until smooth. If you plan to use a blender instead of an immersion blender, allow to cool about 15-20 minutes before blending.
Homemade Croutons
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While the soup simmers, prepare the croutons, if using. Preheat the oven to 375°F.
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In a small bowl stir together 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Set aside.
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Chop 1/2 a loaf of Italian bread into 1/2-3/4 inch cubes. Put in a large bowl.
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Drizzle olive oil over the chopped cubes of bread. I like to add one tablespoon at a time and stir to coat the olive oil after each addition.
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Once coated in olive oil, sprinkle with seasoning mixture and stir to coat.
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Pour the seasoned bread cubes onto a parchment paper lined baking sheet and spread evenly over the baking sheet.
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Bake 15-20 minutes tossing halfway.
Recipe Notes
Crouton Recipe adapted from Gimmie Some Oven Homemade Croutons
