Lentil-Tomato Soup Recipe
Lentil-Tomato Soup Recipe photo by Taste of Home
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Lentil-Tomato Soup Recipe

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Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings


  • 4-1/2 cups water
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 2/3 cup dried lentils, rinsed
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 351mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.


  1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Yield: 6 servings.
For Sausage Variation: Stir in 1/2 pound chopped fully-cooked turkey sausage; heat through. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.
Originally published as Lentil-Tomato Soup in Taste of Home November 2011, p43

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chocolatecookies User ID: 1014884 257816
Reviewed Dec. 7, 2016

"Delicious soup, and a great one for my vegetarian family and friends. I added 8 oz. of fresh mushrooms, sliced, along with the carrots, onion and lentils. I didn't include the vinegar, but it tasted fine without it. This soup is a good way to use some of the herbs I grew and dried this summer. The soup is thick and filling."

kdwarren User ID: 3452511 216628
Reviewed Jan. 1, 2015

"quick easy and yummy. I always make it with the garam masala."

Susanlynnl User ID: 6333867 169883
Reviewed Mar. 25, 2014

"One of my absolute favorite soups--I always add the kale, and I use jalapeno sausage as well."

recipehound54 User ID: 4246730 170630
Reviewed Jan. 8, 2014

"I followed the recipe as written but added a little over a cup of leftover diced ham. I liked it more as I got to the end of my serving. It was very filling and healthy. Can't say it's my favorite TOH soup recipe, though. Not sure why; maybe next time I make this I will add sausage as others have done. It needs a little something to balance out the spices."

Juliev320 User ID: 6277608 100419
Reviewed Nov. 18, 2012

"Followed recipe except used fresh tarragon and thyme. Didn't really measure it. The thyme flavor was distinctive, but I grew to love it. I accidentally boiled it a little too long at first, bit not a problem. Great healthy recipe. Want to share with friends"

lurky27 User ID: 1251896 157622
Reviewed Nov. 10, 2012

"I omitted the dill weed. It was so delicious! Even my 14-month-old son gobbled it up!

~ Theresa"

1darla1 User ID: 6423679 98881
Reviewed Sep. 29, 2012

"Love this soup, I add all three variations and find it very satisfying."

sarajz User ID: 6808784 169882
Reviewed Aug. 10, 2012

"<p>I liked it, but my husband didn't really care for something he just couldn't put his finger on. My kids won't eat it, so unfortunately, I probably won't make it again."

bearstofeed User ID: 699551 154504
Reviewed May. 20, 2012

"With Kale and Sausage this a new family favorite. Thanks for the recipe!"

michtwinsmom User ID: 1273847 100418
Reviewed Apr. 28, 2012

"This is one of the best soups I have ever had! And I love that it's Vegan and I can make it for my friends."

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