Recipes > Hearty Tomato Lentil Soup

Hearty Tomato Lentil Soup


This warm and comforting soup is made with carrots, celery, onion, garlic, tomatoes, lentils and spices. This soup makes enough for a crowd, but the recipe can easily be cut in half — any leftovers also keep very well.
  • Serves: 8 to 10
  • Active Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Views: 26,246
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise & Starting the Soup

Preparing Your Mise & Starting the Soup
  • 2 onions, diced
  • 4 stalks celery, diced
  • 4 carrots, diced
  • 4 cloves garlic, émincé
  • 1 sm can tomato paste (156 ml/5.5 oz)
  • 1 lrg can diced tomatoes (796 ml/26 oz)
  • 3 cups brown or green lentils, rinsed and drained
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 2 bay leaves
  • 3 to 5 sprigs fresh thyme
  • pinch of cinnamon, or to taste
  • sea salt, to taste


To start, first dice the onions, carrots and celery. The dice can really be as big as you like, but a medium to medium-small dice is nice for this soup.

Next, heat a large pot over medium-low heat and dry-sweat the onions, carrots, celery. Add a good pinch of salt and let cook for 8 to 10 minutes, or until the vegetables start to soften and become somewhat translucent.

Meanwhile, go ahead and prepare and gather the remaining ingredients.

Step 2: Finishing the Soup

Finishing the Soup
  • 8 to 10 cups stock*
  • 1 tbsp horseradish, optional
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • fresh lemon slices, optional
  • chile flakes, optional
  • 1/3 cup chopped flat-leaf parsley, optional


Once the mirepoix has started to soften and become translucent, add the garlic and let sweat for another minute or so. Then add the tomato paste and let cook for another minute or two.

Next, add the cumin and paprika and mix to combine.

Next, add the lentils, diced tomatoes, bay leaves, fresh thyme and a pinch of cinnamon (if using).

Lastly, add the stock. *Note: The amount of stock will depend on how thick you want the final soup to be. If you are looking for a thicker, more stew-like consistency, then only use about 8 or 9 cups. As long as the ingredients are fully covered during cooking, you can always add more stock later, if needed. Bring to a boil and then reduce the heat and partially cover the pot with a lid.

Let cook for approximately 1 hour, or until the lentils and vegetables are fully cooked through. This may take longer, depending on the type of lentils used and how old they were.

To finish the soup, add the horseradish and taste for seasoning.

Lastly, ladle the soup into warm bowls and garnish with parsley and serve with lemon wedges and chile flakes (if using).

Chef's Notes

For some reason this soup tastes every better a few days later — the lentils tend to break down a bit and the flavours really come together nicely. This soup also freezes quite well, so don’t be afraid to make the whole batch.


  • John M
    John M
    Is there a recommended kind of canned tomatoes that is preferable, or would make a nice variation to the dish other than regular US or Canadian diced tomatoes? Although sometimes it is very nice to use easy to find and simple / inexpensive ingredients :)
  • Ken R Rouxbe Staff
    Ken R
    Hi John- My advice would be to use the finest canned tomatoes that you had available. I find canned whole San Marzanos are great, and I dice them up myself. ~Ken
  • Andres D
    Andres D
    can I used fresh tomatoes ? i think it would taste much better
  • Kirk B
    Kirk B
    Hi Andres - Absolutely you can use fresh tomatoes - especially in the summer. I like to can my own tomatoes so I have that summertime freshness all year-round - living in Colorado provides me with a fairly short growing/harvest season! Thanks for learning with Rouxbe - all the best! Chef Kirk
  • Lynn D
    Lynn D
    Who makes the chili flakes in the cool metal square the container!
  • Eric W Rouxbe Staff
    Eric W
    Lynn, I agree, it's a neat container! Unfortunately, the brand name has been forgotten along the way. But, I've linked to something similar, here:
  • Lynn D
    Lynn D
    Thanks Eric!
  • Miriam R
    Miriam R
    This soup is great sucess here in my house in Brazil. Now is Winter toma here and this soup is the new famous disk aroud here
  • Theo P
    Theo P
    the dish came out spectacular. @Dawn Thomas you are right in that the flavors developed more over time. My only concern was that 3 cups of lentils was too much for the liquid stated. I used maybe 6-8 more cups of water to create the consistency i wanted. In any case I loved it!!
  • Riaz M
    Riaz M
    are the brown lentils pre cooked in this dish?
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, No, the lentils are only rinsed. Enjoy~ Eric

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