Easy Lentil Soup with Canned Tomato and White Beans

Name: Easy Lentil Soup with Canned Tomato and White Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 cup (200 g) dried red lentils, rinsed in a fine-mesh strainer; 1½ cans (15 oz each) (425 g) canned white beans (cannellini or great northern), drained and rinsed; 1 can (28 oz) (800 g) canned crushed tomatoes; 3 cups (720 ml) vegetable broth; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1 g) dried oregano (optional); pinch red pepper flakes (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A simple, budget-friendly stovetop soup made with red lentils, canned white beans, and crushed tomatoes. Aromatic onion and garlic create a light base that cooks in under 30 minutes. Naturally vegetarian and naturally gluten-free, this soup is hearty enough for lunch or dinner and tastes even better the next day.

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: About 5 cups (1.2 liters), 4 servings

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Steps

Before you start

Gather all ingredients before starting
Make sure cans are opened and drained (beans only; reserve tomato liquid)
Read through the recipe to understand the timing

1
Sauté aromatics
- Heat the olive oil in a large pot over medium heat for 1 minute.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown; it will taste bitter. Stir constantly in the last minute.
2
Add lentils and beans
- Stir in the rinsed red lentils and the drained white beans.
- Cook for 1 minute, stirring constantly to coat the lentils with oil.
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Ready when: Lentils and beans are evenly coated
3
Add liquid and seasonings
- Pour in the canned crushed tomatoes (with their juice) and the vegetable broth.
- Add the dried oregano (if using) and a pinch of red pepper flakes (if using).
- Stir well to combine.
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Ready when: Ingredients are well mixed and no dry spots remain
4
Bring to a boil
- Increase the heat to medium-high and bring the soup to a boil, stirring occasionally to prevent sticking on the bottom.
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
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Ready when: Large bubbles break the surface across the pot
Tip: Stir the bottom of the pot as it heats to prevent scorching.
5
Simmer until lentils are tender
- Simmer the soup gently for 15–18 minutes, stirring occasionally.
- The red lentils should break down and partially dissolve into the broth, while the white beans hold their shape.
- The soup will thicken slightly.
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Ready when: Lentils are tender and mostly broken down; soup is slightly thickened
Tip: If the soup seems too thick, stir in a splash of broth or water. If it seems too thin, simmer uncovered a bit longer.
6
Season to taste
- Turn off the heat.
- Taste the soup and add salt and freshly ground black pepper as needed.
- Stir in the fresh lemon juice (if using) to brighten the flavors.
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Ready when: Flavors taste balanced and complete
Tip: Add salt gradually; you can always add more but you can't take it out. The lemon juice adds a subtle brightness that rounds out the earthy lentils.
7
Ladle and serve
- Ladle the soup into bowls and serve hot.
- The soup can be topped with fresh herbs, a drizzle of olive oil, crumbled feta, or crusty bread if desired.

Good to know

Tips

Red lentils break down and thicken the broth naturally, making this soup creamy without cream or flour—if you want a brothier soup, use brown or green lentils instead.
This soup tastes even better the next day as the flavors meld and deepen. Make it ahead for an easy weekday lunch.
For a heartier bowl, serve with a grilled cheese sandwich, crusty bread, or a side salad. For a lighter meal, pair with a simple green salad.
If the soup separates slightly when stored, just stir in a splash of broth or water and reheat gently.

Make ahead

Prepare the recipe up through step 3 (assemble all ingredients in the pot), then cover and refrigerate for up to 2 hours before bringing to a boil and simmering.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. Freeze in portions in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, adding a splash of broth if the soup seems too thick.

Substitutions

dried red lentils → 1 cup (200 g) dried brown or green lentils. Brown and green lentils hold their shape better and take 5–7 minutes longer to cook (20–25 minutes simmering). The soup will be less creamy.
canned white beans (cannellini or great northern) → 1.5 cans (425 g) chickpeas or kidney beans. Chickpeas add a nuttier flavor; kidney beans are earthier. Both work well and are equally budget-friendly.
canned crushed tomatoes → 1 can (28 oz) diced tomatoes plus 2 tablespoons tomato paste. Diced tomatoes will give a chunkier texture. Tomato paste adds depth and helps thicken the broth slightly.
vegetable broth → 3 cups (720 ml) water plus 1 vegetable bouillon cube or paste. Water alone will work but lacks the richness of broth. A bouillon cube adds seasoning; adjust salt at the end accordingly.