Tomato & Red Lentil Soup

This one-pot soup combines split red lentils with canned tomatoes, carrot and onion. The lentils are cooked until soft before the tomatoes go in, so you can check their texture at a clear point in the method. There is no blender step: stir the soup for a slightly broken-down texture, or leave it more chunky.

Recipe at a glance

• Approximate servings: 4 bowls, divided to suit your appetite
• Preparation estimate: 10–15 minutes
• Cooking estimate: 35–45 minutes
• Total estimate: 45–60 minutes
• Equipment: scales, measuring jug, sieve, knife, chopping board, 3-litre saucepan with lid, spoon and ladle; shallow covered containers and a food thermometer for leftovers

Ingredients

• 1 tablespoon olive oil, approximately 15 ml
• 120 g onion, peeled and finely chopped
• 150 g carrot, trimmed and cut into approximately 5 mm dice
• 2 garlic cloves, approximately 6 g, peeled and finely chopped
• 1 teaspoon ground sweet paprika
• 180 g dried split red lentils
• 1 litre water, plus 100–200 ml if needed
• 1 can chopped tomatoes, 400 g including the juice
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• Up to ½ teaspoon fine salt, optional, added at the end

Use split red lentils for this formula. Add the extra water only after checking the thickness.

Method

1. Prepare the ingredients. Wash your hands and use clean equipment. Rinse the carrot under running water before trimming or peeling. Check the dry lentils for small stones or debris, then rinse them in the sieve. Clean the tomato can’s lid before opening. FDA food-handling guidance
2. Soften the vegetables. Heat the oil in the saucepan over medium heat. Add the onion and carrot. Cook for about 7–9 minutes, stirring, until the onion has softened. If the pan catches, add a tablespoon of the measured water and lower the heat.
3. Add the lentils. Stir in the garlic and paprika for about 30 seconds. Add the lentils and the remaining measured litre of water. Bring to a boil, then lower to a steady gentle simmer with the lid partly covering the pan.
4. Check for softness. Simmer for about 15–20 minutes, stirring occasionally and scraping the base. Continue until the lentils have softened and are beginning to break apart, with no hard centre when pressed between a spoon and the side of the pan. Follow any longer minimum cooking instruction on the lentil packet. Add a little of the extra water if the mixture starts to stick.
5. Finish the soup. Stir in the tomatoes with all their juice, oregano and pepper. Return to a simmer and cook uncovered for another 10–15 minutes, until the carrot is tender and the soup is evenly hot. Stir regularly. Add the remaining extra water in small amounts if you prefer a looser soup, then return it to a simmer. Taste and add the optional salt gradually.
6. Serve. Ladle into four bowls, or serve the amount needed and put the rest away promptly using the guidance below. The four-bowl division is a practical batch division, not a prescribed portion size.

Cooling, storage and reheating

Divide leftovers into shallow covered containers and refrigerate promptly, within two hours, or one hour above 90°F/32°C. Do not leave the whole pot on the counter to become cold. Keep the refrigerator at 40°F/4°C or below. FoodSafety.gov cooling guidance

Use refrigerated soup within 3–4 days. For the next meal, heat only the portion you need in a saucepan, stirring and adding a splash of water if thick. Bring it to a rolling boil and check that it reaches 165°F/74°C throughout. FoodSafety.gov storage chart and leftover reheating guidance

Allergens and labels

Check the lentil, tomato and seasoning labels. Other foods beyond legally listed major allergens can cause reactions. If you replace the water with stock, check that product’s ingredients and allergen information as well; it changes this recipe’s ingredients and seasoning. No allergy-free claim is made. FDA allergy guidance

Put it in your meal plan

Choose this when a pot of soup can cover today’s lunch and another refrigerated meal within the storage window. Write the cooking date on the container and choose the next meal before putting it away.

Open Build My Meals and use this recipe as one of your chosen meals. Use the recipe quantities separately.

Sources and recipe notes

Published method comparison: Red lentil, chickpea & chilli soup (Good Food). Our soup uses more lentils and water, adds carrot, omits chickpeas and blending, and adds tomatoes after softening the lentils. This is a chosen method; no measured finished volume is claimed. The instructions here are our own version; source ratings, nutrition values and timing claims do not describe it. Safety links support the handling advice. Times and servings are approximate; packet instructions and cooking endpoints take priority.