Tomato and Lentil Soup

Name: Tomato and Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 2 medium (200 g) carrots, diced into ¼-inch (6 mm) pieces; 3 cloves (15 g) garlic cloves, minced; ¾ cup (150 g) red lentils, rinsed and drained; 1 can (28 oz / 794 g) (794 g) canned crushed tomatoes; 4 cups (950 ml) vegetable broth; to taste sea salt; to taste freshly ground black pepper; ¾ teaspoon (2¼ g) dried oregano; ¼ cup (10 g) fresh basil leaves, roughly torn (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warming Mediterranean-inspired soup combining tender lentils, ripe tomatoes, and aromatic vegetables in a savory broth. Finished with fresh basil and a drizzle of olive oil, this naturally vegetarian soup is both comforting and nutritious, with deep, balanced flavors that improve as it sits.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings (about 6 cups / 1.4 liters)

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Steps

Before you start

Rinse the lentils and pick through them to remove any small stones or debris
Have your vegetable broth measured and ready
Wash and dry your tomatoes if using fresh

1
Sauté aromatics
- Heat the olive oil in a large heavy-bottomed pot over medium heat for 1 minute.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Add the minced garlic and cook for 30 seconds more until fragrant.
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Ready when: Onion is soft and beginning to color; garlic is fragrant
Tip: Don't rush the onion—slow cooking builds flavor and sweetness.
2
Add carrots and spices
- Stir in the diced carrots and dried oregano.
- Cook for 2 minutes, stirring frequently, until the carrots begin to soften slightly and the oregano releases its aroma.
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Ready when: Carrots are beginning to soften; oregano is fragrant
Tip: Cooking the oregano blooms its flavors and prevents a raw taste in the finished soup.
3
Add lentils and tomatoes
- Pour in the rinsed lentils, canned crushed tomatoes (with their juice), and vegetable broth.
- Stir well to combine.
- The mixture should look wet and soupy with the lentils dispersed throughout.
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Tip: Make sure the lentils are evenly distributed so they cook uniformly.
4
Bring to a boil
- Increase the heat to medium-high.
- Bring the soup to a boil, stirring occasionally.
- Once boiling, reduce the heat to medium-low and establish a gentle simmer with occasional bubbles breaking the surface.
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Ready when: Soup reaches a rolling boil; reduce to a gentle simmer
Tip: A gentle simmer prevents the lentils from breaking apart and keeps the soup's texture intact.
5
Simmer until lentils are tender
- Reduce heat to medium-low and cover the pot partially (lid slightly ajar).
- Simmer for 25–30 minutes, stirring occasionally.
- The lentils should break down completely and become creamy, while the carrots become very tender.
- The soup will thicken slightly as the lentils soften and release their starches.
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Ready when: Lentils are completely soft and starting to disintegrate; carrots are very tender
Tip: If the soup thickens too much, add water or broth in small amounts (¼ cup at a time) until you reach desired consistency.
6
Season to taste
- Remove the pot from the heat.
- Taste the soup and season with sea salt and freshly ground black pepper.
- Start conservatively with salt (about ½ teaspoon) and adjust as needed.
- If using lemon juice, add it now—it brightens the tomato flavor without adding sourness.
- Stir in the fresh basil if desired.
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Tip: Taste as you season—it's easier to add salt than remove it. Fresh basil adds brightness; add it just before serving for best flavor.

Good to know

Tips

For extra richness, swirl a spoonful of sour cream, Greek yogurt, or a drizzle of good olive oil into each bowl just before serving.
This soup pairs beautifully with crusty bread, croutons, or a grilled cheese sandwich for a more substantial meal.
Red lentils break down and create a naturally creamy soup without cream or puréeing. If you prefer a completely smooth soup, blend it partially or fully with an immersion blender after cooking.
The soup keeps thickening as it cools. If serving the next day, thin it with a splash of broth or water when reheating to restore the original consistency.

Make ahead

The soup tastes even better the next day as flavors meld. Make it up to 2 days ahead and store in the refrigerator, then reheat gently on the stovetop or microwave in portions. You can also freeze it for up to 3 months.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: in an airtight container for up to 3 days. Freezer: in freezer-safe containers or bags for up to 3 months (leave ½ inch of headspace to allow for expansion). To reheat: thaw in the refrigerator overnight, then warm gently on the stovetop over medium heat, stirring occasionally, until steaming. Or microwave individual portions at 50% power, stirring every 2 minutes, until hot.

Substitutions

red lentils → Green or brown lentils (French lentils work especially well). Green and brown lentils hold their shape better and take slightly longer to cook (30–35 minutes instead of 25–30). The soup will have a chunkier texture rather than creamy.
canned crushed tomatoes → 2 pounds (900 g) fresh tomatoes, peeled, seeded, and crushed. Use ripe, in-season tomatoes for best flavor. Blanch tomatoes for 1 minute in boiling water, then peel. This soup is best made with fresh tomatoes in summer when they're at peak ripeness.
vegetable broth → Chicken broth or a mixture of broth and water. Chicken broth adds deeper savory flavor, though the soup remains vegetarian if using vegetable broth. Water works if broth is unavailable, but reduce the amount to 3½ cups and taste carefully when seasoning.
dried oregano → 1 tablespoon (5 g) fresh oregano leaves or ¾ teaspoon (2.25 g) dried Italian seasoning. Fresh oregano is milder, so use more if substituting. Italian seasoning includes oregano plus marjoram and thyme for a more complex herb profile.