leanstudent chef
Easy Meals

Red-lentil tomato soup for a small pot

Red lentils soften into the soup, so a blender is optional rather than essential.

Red lentils in a bowl ready for soup preparation
Illustrative image; ingredients or serving may differ from this recipe.

Split red lentils cook relatively quickly and break down as they soften. That makes them useful for a small pot of soup without needing cream or a separate thickener. Check the package for rinsing, cooking and any other preparation instructions.

Pick through the lentils as directed and rinse them appropriately. Use a pot with enough depth for a gentle simmer and room to stir. The soup thickens as the lentils cook, so check the base regularly rather than leaving it unattended over high heat.

Choose the final texture

You can leave the soup slightly textured or blend it if your equipment is approved for hot liquids. Follow the blender's filling and venting instructions; do not put hot soup into a sealed personal blending cup that prohibits hot ingredients. There is no need to blend for the recipe to work.

Tomatoes and stock vary in salt and acidity. Taste near the end, when the lentils are tender, before adjusting seasoning. A little lemon can brighten the bowl, but the tomatoes may already provide enough sharpness.

Serve with bread or another side that fits your appetite. The recipe makes two generous bowls, with the exact volume depending on how much liquid evaporates. Add a little water when reheating if the refrigerated soup has thickened.

Divide leftovers into shallow containers and refrigerate promptly. Use within three to four days when safely handled or freeze suitable portions sooner. Reheat to 165°F throughout, stirring and checking more than one spot.

Ingredients

Makes 2 generous bowls

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 medium carrot, finely diced
  • 1 garlic clove, chopped
  • 3/4 cup split red lentils, prepared as the package directs
  • 1 can (14 to 15 ounces) diced tomatoes
  • 2 1/2 cups vegetable stock or water, plus more as needed
  • 1/2 teaspoon ground cumin
  • Salt, pepper and optional lemon juice

Method

  1. Warm oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, until beginning to soften, about 6 minutes.
  2. Add garlic and cumin and stir briefly. Add lentils, tomatoes and stock or water.
  3. Bring to a gentle simmer and cook, stirring occasionally, until the lentils are fully tender, generally about 20 to 25 minutes or as the package directs. Add water if the soup becomes too thick.
  4. Taste and season. Leave textured or blend only with equipment approved for hot soup, following its instructions. Add lemon if desired and serve.