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

Vegan Red Lentil Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: Italian
  • Diet: Vegan


An Italian lentil soup recipe featuring tender lentils in a tomato-y broth that’s easy to make in 30 minutes and a great way to include nutritious lentils in your diet.


  • 1 tbsp extra virgin olive oil (use water or broth for oil-free)
  • 1 medium white or yellow onion, diced
  • 5 cloves garlic, minced or grated (about 3 tbsp)
  • 3 medium carrots, peeled and diced (approx. 1.5 cups)
  • 4 stalks of celery, diced (approx. 1.5 cups)
  • 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
  • 56 cups of vegetable stock
  • 1 cup uncooked red lentils
  • 1 28-oz can of diced tomatoes with the juices
  • 2 bay leaves
  • 1 tbsp lemon juice
  • sea salt and additional pepper, to taste


  1. Heat Oil: Heat the oil in a large soup pot over medium heat. If you’re not using oil, just add the onion with 1-2 tbsp water or broth.
  2. Saute Onion: Add the onion and a pinch of salt and cook for 4-5 minutes, stirring often.
  3. Add Fresh Veggies: Add the garlic, celery and carrot and cook for another 3-4 minutes until softened, stirring often.
  4. Add Seasonings: Add the pepper, dried herbs, red pepper flakes, if using, and the bay leaf. Cook for 1 minute while stirring.
  5. Add Liquids and Simmer: Add 5 cups of the stock, red lentils and diced tomatoes and bring to a light simmer. Start with 5 cups of broth and if needed, slowly add a bit more broth or up to a cup of water as it cooks to adjust the thickness. Simmer lightly, uncovered, until the lentils are tender, about 15-20 minutes.
  6. Season and Serve: Season with salt and additional pepper, to taste, and add a squeeze of lemon juice. Remove the bay leaves and serve right away. 


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 and have a firmer texture in the final soup.

Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.


  • Serving Size: 1/6th of recipe
  • Calories: 193
  • Sugar: 6 g
  • Sodium: 138 mg
  • Fat: 3 g
  • Carbohydrates: 33 g
  • Fiber: 8 g
  • Protein: 10 g