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    Home » Winter

    Lentil and Tomato Soup

    Published: Oct 22, 2015 · Modified: Jan 31, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    This vegan lentil and tomato soup is hearty, filling, easy and healthy (and cheap)! I usually make double and put some in the freezer so I'm stocked up for future lunches. The recipe owes a lot to my Mother's legendary soup, which she used to make for us on bleak, cold winter nights in Sydney. They do happen!! Or at least they feel cold in comparison to most other weather conditions there. 

    Image of Someone putting a bowl of vegan lentil and tomato soup on the table. this recipe
    Jump to:
    • 🧾Key Ingredients
    • ❓FAQs
    • 👩‍🍳Step by Step
    • 🥣Sides & Similar Recipes
    • 📖 Recipe

    My Mum's recipe came from an early 80's edition of the Diet for a Small Planet Cookbook, and was called Lentils Monastery style. The book put into words what I was thinking, even as a teen in the early 90's... that there is another way to eat, that we didn't have to be cruel to eat deliciously & well, and that what we eat can positively or negatively affect everyone's future. 

    But that's not why I loved Mum's soup so much, I loved the bite and slight meatiness of the lentils, the fragrant herbs and the richness of the tomato & how all the flavours came together and perfectly balanced to create a delicious, warming soup. Simply served with a hunk of bread it's a whole meal in itself. 

    This soup isn't exactly the same as the original, but it owes much to it.

    🧾Key Ingredients

    Green or Puy Lentils: You could also use those little brown lentils. I love the pepperyness of the Puy lentils the best though!

    Tomato Passata: Simple and easy to find in bottles or tetra packs. I've also used crushed tinned/canned tomatoes which work just as well.

    Vegetable Boullion/Stock: A good stock makes a soup sing. If you don't have any that you have made yourself, use a good quality powdered one (we like the Marigold best).

    Carrots & Onions: Both these add sweetness and depth of flavour. So yummy for chilly days!

    Close up photo of the vegan lentil tomato soup in a bowl

    ❓FAQs

    Here are some of the most common questions asked about this vegan lentil and tomato soup.

    Can you freeze this soup?

    Yes absolutely! I frequently make a huge batch (triple) and freeze in one or two person portions. Perfect for a quick lunch or dinner. I love these glass tupperware for freezing my food (better for the environment and our health).

    Can you use tinned/canned or cooked lentils?

    Yes you can. Just reduce the cooking time a bit.

    Does this soup need a blender?

    This soup is so easy because all it requires is some chopping. No need for a blender.

    Do I have to use wine?

    No. Just leave it out if you don't want to use it. Or use some balsamic vinegar.

    👩‍🍳Step by Step

    Here's how to make this super simple vegan lentil and tomato soup.

    • chop up and cook the onion and carrot.
    • add the passata, lentils, wine, stock and herbs.
    • simmer until the lentils are tender.
    • serve up!
    • ingredients for the lentil and tomato soup on a board
      Ingredients laid out for the lentil soup
    • Image of Chopped up onion.
      Chop the onion
    • Image of Chopped up Carrot
      Chop up the carrot
    • Image of Carrot & Onion cooking
      Cook the onion and carrot
    • Image showing adding ingredients to the pot
      Add the lentils, passata, stock, wine and herbs. Cook well.
    • Image showing soup ready to serve.
      The soup is ready to serve!

    🥣Sides & Similar Recipes

    This vegan lentil and tomato soup recipe goes so well with delicious sides such as:

    • Easy Vegan Chickpea Flour Flatbreads.
    • Easy Triple Garlic Flatbreads

    Similar Soups and Stews you might also like are:

    • Soothing Butternut Squash and White Bean Soup
    • Vegan Yellow Split Pea & 'Ham' Soup
    • Easy Creamy Tomato Dal

    So here it is.... My take on the Diet for a Small Planet's Lentil's Monastery style... as introduced to me by my Mother.

    Classic Lentil Tomato Soup in bowls

     (Thanks Mum!) 

    If you love this idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    Two bowls of lentil soup and some flatbread on the side.

    Lentil and Tomato Soup

    A warming & hearty vegan soup that is full of lovely lentils & tomatoes. Just like a hug in a bowl!
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    Course: main, Soup, starter
    Cuisine: european, Vegan
    Keyword: bean soup, lentil, lentil soup, soup, tomato soup, vegan soup
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 419kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Saucepan
    • Chopping board
    • Vegetable knife

    Ingredients

    • 1 medium onion (finely chopped)
    • 2 carrots (finely chopped)
    • 3 cloves garlic (finely chopped)
    • 250 g dried puy or green lentils
    • 1 bay leaf
    • 2 teaspoon thyme (dried or fresh)
    • 1 teaspoon dried oregano
    • 1 tablespoon tomato paste
    • 3 tablespoon olive oil
    • 400 ml tomato passata (or one standard tin/can)
    • 120 ml red wine
    • 2 small mild chillis - deseeded (OPTIONAL)
    • 1 teaspoon mild chilli powder (OPTIONAL)
    • 1 tablespoon vegetable stock
    • 800 ml water
    • Salt & Pepper to taste
    • fresh chopped parsley - to serve

    Instructions

    • Sweat the garlic & onions in the oil in a large, heavy saucepan.
    • Add the chopped chilli, tomato paste & carrots & cook for 5 minutes or so, until soft.
    • Add the tomato pasata, and all the herbs & chilli powder and stir.
    • Add in the lentils, the stock powder, the water & the wine.
    • Bring to the boil, then reduce to a slight simmer.
    • Cook until the lentils are tender - around half an hour.
    • Taste & adjust the seasoning if needed.
    • Serve with a sprinkle of parsley & some crusty bread.

    Notes

    Adapted from Lentils Monestary Style:: Diet for a Small Planet

    Nutrition

    Calories: 419kcal | Carbohydrates: 54g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 527mg | Potassium: 537mg | Fiber: 23g | Sugar: 9g | Vitamin A: 5430IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 7mg

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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