Rustic Tomato Lentil Soup Recipe

If you’re looking for a tasty, low fat and healthy meal to make for lunch or dinner, this rustic tomato lentil soup recipe is for you! Bursting with flavor and ready in just 40 minutes, this delicious soup is perfect for an easy weeknight dinner or even a cozy lunch.

Not only is it low in calories, but it’s packed with plenty of wholesome ingredients that you can feel good about adding to your meal routine.

It’s Friday, time to share one of my favorite soups with you, one that I have had made over the years, even before I became a strictly whole food, no oil, plant based eater. It is a Hearty Tomato Lentil Soup that just happened to fit into eating plant based.

A close up photo of a bowl of Rustic Tomato Soup

The original recipe called for oil, but I omit it and can’t taste any difference.

2 bowls of Rustic Tomato Soup on a serving tray.

On the winter nights when my husband eats plant based with me, we serve it up on a tray with a glass of red wine and enjoy a cozy dinner while watching a movie.

The recipe has pasta in it. When I want something less calorie dense, I make it without the pasta and it is still delicious.

A bowl of Rustic Tomato Soup and a glass of red wine on a tray.

So if you are looking for an easy to make recipe that can be made even easier to make when you use canned lentils, jarred chopped garlic in water, chopped frozen onions you can have dinner on the table quickly with little prep.

Rustic Tomato Lentil Soup

This is a quick and easy to prepare soup as lentils tend to cook more quickly than other beans, especially if you use canned lentils. You can alter this soup depending on your preference – seasoning it to your taste. Cooked lentils are high in calcium, potassium, zinc and iron. Prep Time10 minutes mins
Cook Time30 minutes mins

Course: Lunch, Main Course, SoupCuisine: Plant BasedKeyword: homemade vegan tomato soup, lentils, vegan, Whole food, plant based – no oil
Servings: 4 people

Equipment

1 large frying pan

Ingredients

4 cloves garlic or more to taste – minced
1 medium yellow onion diced
3 medium carrots diced
2 stalks celery diced
6 cups vegetable broth no or low-sodium
1 28 oz diced tomatoes including the juice
2 cups lentils cooked or canned
black pepper to taste
cayenne pepper to taste
1 cup pasta uncooked Ditalini or any small pasta – optional
salt to taste – optional

Instructions

In a large soup pot, saute garlic, onions and carrots on medium-high heat until onions are translucent. Add a little water or vegetable broth to keep the vegetables from sticking.
Add the celery, vegetable broth, tomatoes, lentils, pepper, and cayenne and bring to a boil.
Reduce heat to low and simmer for 20 minutes or until carrots are tender.
Add pasta and simmer for 10 more minutes before serving.Optional – Season with salt to taste.