Red lentil and tomato soup

Posted on: April 14th, 2009 by admin No Comments

When I first moved out of home, some family friends gave me a wonderful gift- a beautiful soup ladle and this recipe. It is healthy, affordable and so, so tasty you can hardly believe it.  Cold days are always more bearable with a good soup.



  • 3 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 can diced or whole peeled tomatoes
  • 1 Tbsp tomato paste
  • 2 tsp paprika
  • 1 bay leaf
  • 4 c chicken or vegetable broth
  • 1 c red lentils
  • 2 tsp chopped fresh thyme (or dried)

Rinse the lentils and set aside. Heat the olive oil in a large saucepan or soup pot over medium-high heat. Add the onion and garlic and sauté until soft and golden.

Add the tomato paste and paprika and cook an additional couple of minutes, stirring often. Add the lentils, stock, bay leaf, tomatoes and a pinch of salt and pepper. Bring to a boil then simmer 10-15 minutes, until the lentils are soft and the tomatoes have broken up.

Add the fresh thyme, reserving some for garnish, and simmer for an additional 1-2 minutes. Serve warm with parsley sprinkled (if you have it) and fresh crusty bread. If it’s warm where you are now, you can serve this soup chilled.

Thanks to Barbara and Allen for this recipe many years ago!

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