An easy, delicious and hearty gluten-free and vegetarian soup to warm up with on chilly days. Bonus, makes a large quantity that freezes and reheats well.
Lentil Tomato Soup
Savory, Nutrient-dense and Delicious!
Soup season is here!
Actually, my son and husband love soup all year round but I tend to eat soup only when the weather turns colder. And as of the last week, Fall air has officially arrived in the Northeast and soup is now a regular in the rotation.
This lentil soup is a long time favorite of my husband and mine.
In fact, it was my husband who requested this homemade lentil-tomato soup tonight.
Recipe from Cooking Light, with a few adaptations, we have been making it for as long as I can remember and each time it taste better than I remembered.
And it couldn’t be simpler.
It’s just lentils are cooked up with sautéed onions, vegetable broth, water, boxed or canned chopped tomatoes and lots of yummy spices.
So, all you need is literally 5 main ingredients plus 6 spices — all pantry staples: gluten-free lentils, yellow onions, vegetable broth, fresh cilantro (it’s not an overpowering flavor — my husband is not generally a fan but loves this soup!), boxed or canned chopped tomatoes, plus ground cumin, turmeric, chili powder, ground red pepper, salt and pepper.
Celiac friends, lentils are a naturally gluten-free grain but they are prone to cross contamination… so as recommended by Tricia Thompson of Gluten-free Watchdog, be sure to use gluten-free lentils, rinse them well and carefully pick through them. Click here for some testing from Gluten-free Watchdog which backs up her recommendation.
And the soup is easy to make.
It comes together quickly — 15 minutes or less, so it’s best to gather all the ingredients first and measure all the spices into a small bowl, then get started.
Once the onions are sauteed, spices and rest of the ingredients added, you just let it come to a boil and then it simmers into a flavorful, hearty soup over the next hour or two.
After it’s simmered an hour or longer (we prefer to simmer it 2 hours because the lentils continue to cook and the flavor continue to blend), you can serve as is, puree it using an immersion blender or even reserve a cup or two of the soup and then blend the rest and pour the un-blended reserved cups back in.
We’ve enjoyed it all ways and it’s really personal preference.
Paired with cornbread, and a big salad, you’ve got a meal!
As for cornbread, we tend to make cornbread with a mix because there are some great options available and it is easy!
We love Stonewell Kitchen, Trader Joes and GF Jules gluten-free cornbread mixes.
Bonus: this soup recipe makes a large batch and is just as delicious after freezing and reheating.
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
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. Notes: Servings vary depending on if you enjoy it a main meal or a side dish.
Author: Healthy Gluten-Free Family
Recipe type: Soup, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-10 servings
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
½-1 teaspoon ground red pepper (depending on how spicy you want it)
¼ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
3⅓ cups water
2⅓ cups dried gluten-free lentils, rinsed
⅓ cup chopped fresh cilantro
5½ cups vegetable broth (To help with the math -- I used 1 32oz box + 1½ cups)
1 750g (26.46oz) box chopped tomatoes or 28oz can diced tomatoes, undrained (both work so whichever you have in your pantry or find in store)
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.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...