Lentil Tomato Soup
An easy, delicious and hearty gluten-free and vegetarian soup. It's packed with nutrients and paired with cornbread and a salad makes a meal! Freezes and reheats well. Pair with our Easy Gluten-Free Cornbread and make it a meal! Servings vary depending on if you serve it as a main meal or side dish.
Servings: 6 -10 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2-1 teaspoon ground red pepper depending on how spicy you want it
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- 3 1/3 cups water
- 2 1/3 cups dried gluten-free lentils rinsed
- 1/3 cup chopped fresh cilantro
- 5 1/2 cups vegetable broth To help with the math -- I used 1 32oz box + 1 1/2 cups
- 1 750 g 26.46oz box chopped tomatoes or 28oz can diced tomatoes, undrained (both work so whichever you have in your pantry or find in store)
Instructions
Making the soup
- Heat olive oil in a large Dutch oven or sauce pan over medium-high heat.
- Add the onion and sauté for 3 minutes or until tender.
- Add the garlic and all the spices (turmeric, cumin, chili powder, ground red pepper, salt and black pepper) and sauté for 1 minute.
- Add the remaining ingredients -- water, broth, lentils, cilantro and chopped tomatoes, and stir to combine. Bring to a boil. Reduce heat; simmer minimally 1 hour. 90 mins to 2 hours is preferable as the lentils cook more and the flavors blend more.
Serving options
- You can serve as is with the lentils and tomatoes whole and some broth.
- Alternatively, you could puree the entire mix using an immersion blender
- Other third option, reserve 2 cups lentil mixture. Blend the remaining mixture with an immersion blender, then stir in reserved 2 cups lentil mixture.
- Garnish with cilantro, if desired.
- Serve and enjoy!
- Extra stores well in the refrigerator for several days. Freezes and reheats well.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I made this in my Instant Pot, and it was a huge hit with the whole family! I used the IP to sauté the onions, garlic, and spices according to the original recipe, added the remainder of the ingredients, set the IP on high pressure for 13 minutes, and did a quick release when finished. It worked out great! I think the next time I will decrease the time to 12 minutes ??.
So happy you all loved it! And glad it worked in the insta-pot! Thanks for sharing how you cooked it!
What brand of lentils have you found marked gluten free? We have been searching for years!
My local store carries a brand called Pereg that’s labeled gluten-free… hope you find it!