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Pantry staples lentils, canned tomatoes, and curry powder come together to create this rich, spicy, flavorful tomato lentil soup that tastes amazing.
Published in Sep 2021/updated in Feb 2026
I’m bringing back one of my favorite, super-nourishing, plant-based soup recipes from September 2021.
Yep, I really loved everything about this protein-packed, spicy tomato lentil soup, and the recipe is easy, budget-friendly, and makes fantastic leftovers.
The base is made with your standard diced vegetables (), but I’ve also added a bell pepper, curry powder, and chilli flakes to give the soup a kick of both heat and flavor. Next, the lentils cook, break down, and naturally thicken the rich, spicy tomato broth, making it extra delicious.
To brighten things up, finish with lots of chopped fresh cilantro and a squeeze of lemon juice, serve with or … and you’ll be in soup heaven!
Whether you’re looking to lighten up your meals or whip up a bowl of healthy soup with everyday ingredients, this vegan tomato lentil soup is for you.
List of the ingredients
- Canned tomatoes
- Onion/Carrot/Celery/Garlic
- Bell pepper
- Vegetable broth
- Cilantro
- Olive oil
- Salt & pepper
How to make tomato lentil soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté the vegetables in olive oil.
- Stir in curry powder, chili flakes, and minced garlic.
Recipe notes
Tomato Lentil Soup ingredients
Lentils: Red lentils are great for this recipe as they break down and purée easily. They’re also a bit sweet and nutty, and provide plenty of plant-based protein. But brown or green lentils work just as well; feel free to use them instead of red lentils.
Tomatoes: I used canned crushed tomatoes (), but good-quality whole, diced, or fresh tomatoes will work as well.
Vegetables: I started with a mix of onion, carrot, celery, red bell pepper, and garlic, sautéed in olive oil to create a solid flavor base. But if you don’t have a red pepper or celery on hand, just skip them.
Spices: I kept things simple and used only pantry staples such as curry powder and chili flakes (a.k.a. crushed red pepper). They provide spicy flavors without being overpowering.
Lemon & cilantro: To add freshness and flavor. The lemon juice adds a touch of acidity that helps brighten the flavor.
Storage tips & leftovers
This is one of those soups that tastes even better a day or two later. Make a big batch because the leftovers in the refrigerator can last up to 4 days.
To freeze it, add the leftover soup to a freezer-friendly, airtight container and freeze it for up to 2 months. To reheat, let the sauce thaw in the fridge, then heat it through on the stovetop or in the microwave.
Note: this soup will absorb all the liquid as it sits. To reheat, add a little water until it’s the desired consistency.
More lentil soup recipes
If you make this tomato lentil soup or have any questions, let me know! Leave a comment or rate it. I would love to hear from you!
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Tomato Lentil Soup
Meet my favorite tomato lentil soup! Made with red lentils, tomatoes, curry powder, and fresh coriander. It's spicy, healthy, economical and absolutely delicious. Recipe yields 4 servings (approx 1 ½ cup each).
Ingredients
- 1 ½ Tbsp olive oil
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- ½ tsp chili flakes
- 1 Tbsp curry powder
- 1 cup (190 grams) dried red lentils, picked over and rinsed
- 1 can (14oz/400 grams) tomatoes and their juice (whole, diced, or crushed are fine)
- 4 cups (960 ml) low-sodium vegetable broth or water
- ¾ tsp fine salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ cup finely chopped cilantro, plus cilantro leaves for garnish
- 1 lemon juice, to taste
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the mixed vegetables, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Add the garlic, curry powder and chili flakes. Cook until fragrant while stirring constantly, about 1 minute.
- Pour in the red lentils and the canned tomatoes and cook for 1 minute, stirring often, to enhance their flavor.
- Pour in the broth (or the water) and add salt and pepper. Raise heat and bring to the a boil, then reduce the heat to maintain a gentle simmer and cover the pot. Cook for about 30 minutes, or until the lentils are tender.
- Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Alternatively, let it cool slightly, and transfer 2 cups to a blender. Securely fasten the lid, protect your hands from steam with a tea towel placed over the lid, and blend until smooth. Pour the puréed soup back into the pot.
- Remove the pot from the heat and stir in the chopped cilantro and the juice of half lemon. Taste and make sure you're happy with the seasoning: you migth want to add a bit more salt salt or, for spicier soup, another pinch of chili flakes.
- Serve with fresh cilantro leaves, crusty bread and a few lemon wedges (from the half lemon left). You might want to add extra lemon juice for freshness. Enjoy!
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