← Recipe boxDinner · About 35 minutes · Base recipe serves 2

Red lentil tomato soup

A small pot of tomato-rich soup with soft lentils and a warm cumin note.

Red lentils soften into the broth and give this soup its body. Small carrot pieces add texture, while canned tomatoes save the work of preparing a fresh sauce.

Keep a little water ready while the soup simmers. Lentils and canned tomato brands vary, and an extra splash can turn a thick pot into the consistency you enjoy.

Gather your ingredients.

Make servings

0.5 cup Dry red lentils
1 14.5-oz can Diced tomatoes
1 whole Carrot
0.5 whole Onion
2 cup Vegetable broth
3 tsp Olive oil
0.5 tsp Ground cumin

Allergen note: Check broth and canned ingredient labels.

Scaling changes ingredient amounts. Pan size and cooking time may need adjustment; safe temperatures do not change.

Let’s make it.

Check off steps as you cook.

01Rinse lentils in a sieve. Wash and finely dice the carrot; peel and chop the onion.02Warm oil in a saucepan over medium heat. Cook onion and carrot about 5 minutes, stirring so they do not scorch.03Stir in cumin, then add tomatoes, lentils and broth. Bring to a gentle boil.04Lower heat and simmer 20–25 minutes, stirring occasionally, until lentils and carrot are tender.05Add water a little at a time if the soup is too thick. Taste before adding seasoning because broth can already be salty.06Serve hot. Refrigerate leftovers promptly in shallow containers rather than leaving the pot on the counter.

Gather your ingredients.

Let’s make it.

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