A bowl of red lentil soup on a marble counter top.

Vegan Tomato Lentil Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

A simple, hearty and healthy red lentil soup that’s easy to make in about 30 minutes with everyday pantry items.



  • 1 tbsp olive oil (use water or broth for oil-free)
  • 5 cloves garlic, minced (about 34 tbsp, minced)
  • 1 medium white or yellow onion, diced
  • 3 medium carrots, peeled and diced (approx. 1.5 cups)
  • 4 stalks celery, diced (approx. 1.5 cups)
  • 56 cups vegetable stock
  • 1 cup uncooked red lentils
  • 1 28-oz can diced tomatoes with the juices
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp ground thyme
  • 1/4 tsp red pepper flakes, optional, for heat
  • 2 bay leaves
  • 1 tbsp lemon juice
  • sea salt and additional pepper, to taste


  1. Heat the oil in a large soup pot over medium heat.
  2. Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
  3. Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
  4. Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
  5. Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
  6. Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.


Make the recipe oil-free by omitting the oil and sautéing the veggies in broth or water.

This recipe works with brown or green lentils but will require a slightly longer cooking time.

Keywords: lentil tomato soup, easy lentil soup, tomato lentil soup