Creamy Red Lentil Soup
Our family absolutely loves this creamy red lentil soup that tastes like a a hearty tomato soup. The best part? It’s a quick and easy weeknight dinner since there’s no need to soak the lentils. During the winter, when the weather is chilly, this soup becomes a comforting delight, leaving us feeling happy and our tummies wonderfully warmed up! A colorful soup is going to brighten up those long dark Winter evenings! The recipe calls for simple ingredients like dried red lentils, onions, garlic, and fresh ginger, creating a flavorful base. The addition of chicken broth, diced tomatoes, and a blend of spices – adds depth and richness to the soup. The secret ingredient, unsweetened coconut milk, gives it a creamy texture, while fresh lime juice adds a zesty kick to balance it all out in the end. The spice level on this soup is very minimal, but you’re welcome to add more cayenne pepper, or use fire roasted diced tomatoes if you prefer a spicy lentil soup. Looking for more comforting soups to warm you up? Also try my Kale Bean and Potato Soup, Brothy Kale and Brown Lentil Soup, and Fresh Roma Tomato Soup.
Ingredients for Tomato Lentil Soup
Do I need to soak the dry lentils?
No, for this recipe you don’t need to soak the lentils in advance! This will also help speed up the recipe.
Can I add spinach or kale to this lentil soup?
You can totally add greens to this soup! Add a 10-12 ounce frozen bag of spinach or kale to this soup when you add in the coconut milk and lime juice, stirring until it’s no longer frozen and fully heated.
How to Make Red Lentil Soup with Tomatoes
Rinse the dried lentils under cold water, removing any dirt or debris that could be with the lentils. Drain and set them aside. In a pot, heat olive oil. Cook onions and garlic until onions are soft and garlic is lightly browned. Stir in fresh ginger. Add lentils, chicken broth, diced tomatoes and spices. Stir and bring to a boil, then simmer until lentils are soft. Mix in coconut milk and lime juice. Stir, taste, and season with salt and pepper. Serve in bowls, top with fresh cilantro leaves (optional, only if you like cilantro!), and enjoy!
Want a spicy lentil soup?
Bump the cayenne up to ¼ teaspoon (or more). You can also use fire roasted diced tomatoes with peppers in them to add to the spiciness of this soup.
Storing and Freezing
Store in an airtight container in the refrigerator for up to 3-4 days. To freeze, ensure the soup is completely cooled before freezing. Ladle the soup into freezer-safe containers or freezer bags. Freeze the soup for up to 3 months. When ready to enjoy, defrost and reheat on the stovetop over medium heat, or in the microwave. Pin for later:
