Creamy red lentil soup that tastes like a chunky tomato soup. With no need to soak the lentils, this recipe transforms into a speedy weeknight dinner option. We love this soup in the Winter as it leaves us filled and our bellies warmed up!
Creamy Red Lentil Soup
Our family absolutely loves this creamy red lentil soup that tastes like a a hearty tomato soup. The best part? It’s a quick and easy weeknight dinner since there’s no need to soak the lentils.
During the winter, when the weather is chilly, this soup becomes a comforting delight, leaving us feeling happy and our tummies wonderfully warmed up! A colorful soup is going to brighten up those long dark Winter evenings!
The recipe calls for simple ingredients like dried red lentils, onions, garlic, and fresh ginger, creating a flavorful base. The addition of chicken broth, diced tomatoes, and a blend of spices – adds depth and richness to the soup. The secret ingredient, unsweetened coconut milk, gives it a creamy texture, while fresh lime juice adds a zesty kick to balance it all out in the end.
The spice level on this soup is very minimal, but you’re welcome to add more cayenne pepper, or use fire roasted diced tomatoes if you prefer a spicy lentil soup.
Looking for more comforting soups to warm you up? Also try my Kale Bean and Potato Soup, Brothy Kale and Brown Lentil Soup, and Fresh Roma Tomato Soup.
Ingredients for Tomato Lentil Soup
- dried red lentils
- finely chopped yellow onion
- minced garlic
- grated fresh ginger
- chicken broth (or you can use vegetable broth)
- diced tomatoes (canned or fresh diced tomatoes)
- coconut milk
- spices: turmeric, ground cumin, curry powder, ground cinnamon, cayenne pepper
- kitchen basics: olive oil, lime juice, salt and pepper
Do I need to soak the dry lentils?
No, for this recipe you don’t need to soak the lentils in advance! This will also help speed up the recipe.
Can I add spinach or kale to this lentil soup?
You can totally add greens to this soup! Add a 10-12 ounce frozen bag of spinach or kale to this soup when you add in the coconut milk and lime juice, stirring until it’s no longer frozen and fully heated.
How to Make Red Lentil Soup with Tomatoes
Rinse the dried lentils under cold water, removing any dirt or debris that could be with the lentils. Drain and set them aside.
In a pot, heat olive oil. Cook onions and garlic until onions are soft and garlic is lightly browned. Stir in fresh ginger.
Add lentils, chicken broth, diced tomatoes and spices. Stir and bring to a boil, then simmer until lentils are soft.
Mix in coconut milk and lime juice. Stir, taste, and season with salt and pepper.
Serve in bowls, top with fresh cilantro leaves (optional, only if you like cilantro!), and enjoy!
Want a spicy lentil soup?
Bump the cayenne up to ¼ teaspoon (or more). You can also use fire roasted diced tomatoes with peppers in them to add to the spiciness of this soup.
Storing and Freezing
Store in an airtight container in the refrigerator for up to 3-4 days.
To freeze, ensure the soup is completely cooled before freezing. Ladle the soup into freezer-safe containers or freezer bags. Freeze the soup for up to 3 months. When ready to enjoy, defrost and reheat on the stovetop over medium heat, or in the microwave.
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So Creamy Red Lentil Soup
PrintIngredients
- 1 cup dried red lentils
- 2 tablespoon olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 cups chicken broth
- 15 ounce can diced tomatoes
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- Salt & pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the red lentils under cold water, removing any dirt or debris. Drain and set aside.
- In a medium-sized pot, heat up olive oil. Add onions, cooking until onions are softened. Add minced garlic and fresh ginger and stir for 1 more minute, or until garlic is lightly browned.
- Add in lentils, chicken broth, diced tomatoes, turmeric, cumin, curry powder, cinnamon and cayenne pepper into the pot, stirring.
- Bring to a boil and then reduce to a low simmer, cooking for 15 minutes, or until lentils are soft.
- Add in coconut milk and lime juice, stir to combine. Taste it – and season with salt and pepper.
- Serve in bowls and add fresh cilantro leaves on top (optional). Enjoy!
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