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Lentil-Tomato Soup

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

Ingredients

  • 4-1/2 cups water
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 2/3 cup dried brown 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

Directions

  • 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.
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.
Nutrition 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.

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Reviews

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Average Rating:
  • Gary
    Dec 1, 2019

    Neither I nor my wife really cared for this one. It is a tomato soup, but the combination with lentils just didn't work for us. Doesn't go with grilled cheese sandwiches at all, and not really satisfying as a stand-alone either.

  • KarenKeefe
    May 22, 2018

    Used this recipe but added chicken sausage. Delicious,

  • Summy
    Jan 3, 2018

    Delicious recipe. Maybe less sugar next time, and a teensy bit more salt.

  • chocolatecookies
    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
    Jan 1, 2015

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

  • Susanlynnl
    Mar 25, 2014

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

  • recipehound54
    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
    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
    Nov 10, 2012

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

  • 1darla1
    Sep 29, 2012

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