Can you freeze lentil soup?

Sure! Let the soup cool completely then freeze in a freezer-safe container or heavy-duty freezer bag. When you're ready to eat, thaw it in the fridge overnight or place it right into a large pot on the stovetop to reheat.

Can you make this in a crockpot?

Yes. To make this recipe in a slow cooker, either saute the veggies on the stovetop first (recipe steps 1-4) before adding everything to the pot or just add everything to the crockpot and cook for 5-6 hours until the veggies and lentils are tender.

What kind of lentils can use?

I would recommend using red lentils in this recipe. Red lentils have a soft, creamy texture when cooked which naturally thickens the soup. You can, however, substitute brown lentils or green lentils. They will take 5-10 minutes longer to cook and the soup will have a different consistency but it will still be tasty.

Can I use canned lentils?

Yes. To use canned lentils, reduce the broth to 3-4 cups. Simmer the soup without the lentils until the carrots are tender then mix in the lentils to heat through. Drain and rinse the canned lentils before using them.

Easy Lentil Tomato Soup

Name: Vegan Tomato Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp 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, for heat; 5-6 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

Description

A simple, hearty and healthy plant-based lentil tomato soup that’s easy to make in about 30 minutes with everyday ingredients.

Ingredients

1 tbsp 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, for heat
5–6 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

Cook Mode Prevent your screen from going dark

Instructions

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.
Add the onion and a pinch of salt and cook for 4-5 minutes, stirring often.
Add the garlic, celery and carrot and cook for another 3-4 minutes until softened.
Add the pepper, dried herbs, red pepper flakes, if using, and the bay leaf. Cook for 1 minute while stirring.
Add 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 as it cooks to adjust the thickness.
Simmer lightly, uncovered, until the lentils are tender, about 15-20 minutes.
Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
Remove the bay leaves and serve right away.

Notes

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.

Nutrition

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

Keywords: red lentil tomato soup