Creamy Tomato Lentil Soup: Easy, 30 Minutes, One-Pot Meal

Creamy, filling, and super easy to make, this tomato red lentil soup is perfect for busy weeknights. Made in an Instant Pot, it is ready in under 30 minutes and is vegan and gluten-free.

Tomato lentil soup in a bowl with soup spoon in the background.

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This tomato red lentil soup will be your new favorite go-to recipe when you are craving something quick and satisfying. My recipe uses basic ingredients that are readily available in your pantry. Plus, the use of canned tomatoes ensures that this soup can be relished at any time of the year.

The Instant Pot takes the hassle out of cooking, making this vegan-friendly soup a convenient option for busy days. Just saute the veggies, toss in the lentils, tomatoes, & spices, set it, and let the magic happen.

Serve this hearty tomato red lentil soup with crusty bread for a wholesome dinner. Warm, creamy, and packed with goodness, this soup is a surefire way to enjoy a delicious and nourishing meal without the fuss.

Ingredients

Ingredients to make tomato lentil soup on a white surface.

Tomatoes: I am using canned diced tomatoes for this recipe. You can also replace it with fresh tomatoes.

Red lentils: Red lentils work best for this dish and also cook very quickly.

Spices: For this recipe, I am using ground cumin, paprika, and dried oregano.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Sauted onion, carrots, and celery in the Instant Pot.

Step 1: Set Instant Pot to Saute mode and heat olive oil. Add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Tomatoes, lentils, spices, and stock added to the Instant Pot.

Step 2: Stir in ground cumin, paprika, dried oregano, salt, and pepper. Add the rinsed red lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.

Pressure cooked soup in the Instant Pot.

Step 3: Secure the lid and pressure cook for 8 minutes. Let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.

Blended tomato lentil soup in the Instant Pot.

Step 4: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

Expert Tips

  • Rinse the red lentils thoroughly under cold water. Also, check for any debris or small stones that might have made their way into the lentils.
  • Make sure the onions, garlic, and other vegetables are sauteed well before adding the liquid. This step enhances the depth of flavor in the soup.
  • I like to blend the soup for a smooth and creamy consistency. However, you can skip this step if you prefer a chunky soup.

What to serve with tomato lentil soup

When it comes to serving tomato lentil soup, there are some easy and tasty options. A piece of crusty bread or a warm baguette is a classic combo that works well with the soup.

You can also serve it with a simple green salad, roasted veggies, or bread croutons. For a more indulgent meal, pair it with this vegetarian loaded nachos.

Want more quick & easy dinner tonight options? Try this creamy vegan white bean soup with spinach – ready in 30 minutes!

Storage Tips

Tomato red lentil soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months. To reheat, thaw frozen portions in the refrigerator overnight and warm on the stovetop or in the microwave, adjusting the consistency with a splash of broth if needed.

If you enjoyed this delicious tomato lentil soup, you might also love trying this comforting Instant Pot minestrone soup for a heartwarming meal!

Recipe FAQs

Can I use brown or green lentils instead of red lentils?

Yes, you can! Brown or green lentils will take slightly longer to cook, so adjust the cooking time to 12 minutes.

Can I make this soup in a slow cooker?

Absolutely! Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I use fresh tomatoes instead of canned ones?

Absolutely! When fresh tomatoes are in season, you can replace canned tomatoes with an equivalent amount of fresh ones.

Is it necessary to blend the soup?

No, blending is optional. If you prefer a chunkier texture, you can skip this step and enjoy the soup with whole pieces of tomatoes and lentils.

Tomato lentil soup in a brown bowl placed on a browl plate.

More Red Lentil Recipes

  1. This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
  2. Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
  3. Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
  4. These flavorful red lentil fritters are a great snack or appetizer on their own.

If you tried this Tomato Lentil Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

A bowl of tomato lentil soup topped with parsley on a white surface.

Tomato Lentil Soup

Creamy, filling, and super easy to make, this tomato red lentil soup is perfect for busy weeknights.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: All
Servings: 4
Author: Shilpa Kerur

Equipment

Ingredients

Instructions

  • Set Instant Pot to Saute mode and heat olive oil. Add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  • Stir in ground cumin, paprika, dried oregano, salt, and pepper.
  • Add the rinsed red lentils, diced tomatoes, and vegetable stock to the pot. Stir well to combine.
  • Secure the lid and pressure cook for 8 minutes. Let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
  • Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
  • Taste the blended soup and adjust the seasoning if needed. Ladle the blended soup into bowls and garnish with fresh parsley.

Notes

  • Rinse the red lentils thoroughly under cold water. Also, check for any debris or small stones that might have made their way into the lentils.
  • Make sure the onions, garlic, and other vegetables are sauteed well before adding the liquid. This step enhances the depth of flavor in the soup.
  • I like to blend the soup for a smooth and creamy consistency. However, you can skip this step if you prefer a chunky soup.

Nutrition

Calories: 270kcal | Carbohydrates: 46g | Protein: 14g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1262mg | Potassium: 996mg | Fiber: 18g | Sugar: 11g | Vitamin A: 6138IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 6mg
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Tomato lentil soup Pinterest image.

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