Tomato Lentil Soup

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 (carrot, onion, celery), 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 crusty bread rolls or crostini… 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

• Red lentils
• Canned tomatoes
• Onion/Carrot/Celery/Garlic
• Bell pepper
• Curry powder
• Chili flakes
• 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.

• Add red lentils and canned tomatoes. I used Mutti Polpa (finely crushed tomatoes), one of my favorite brands.

• Pour in broth, season, and cook.
• Remove from the heat, give the soup a quick whiz with a stick blender.
• Stir in the cilantro, lemon juice, and adjust the seasoning to your liking.

• Divide into bowls and serve with additional cilantro leaves and lemon wedges on the side. Enjoy with warm, crusty bread such as my crostini, easy no-knead focaccia, black pepper focaccia, or these crispy croutons!

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 (Mutti Polpa), 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.

More lentil soup recipes

• Chard and red lentil soup
• Smoky chickpea and lentil soup
• Green lentil soup
• Spicy red lentil soup
• Mediterranean lentil soup

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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