Vegan Lentil Tomato Soup Recipe

This vegan lentil tomato soup is a hearty, wholesome one-pot meal made with simple pantry ingredients. It’s cosy, protein-packed, and full of rich, comforting flavour — perfect for meal prep or a quick weeknight dinner.

Course Soups + Stews

Cuisine Western

Prep Time 15

Cook Time 30

Total Time 45

Servings

Ingredients

1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced or pressed
2 medium carrots, finely chopped
1 can (400g) chopped tomatoes
1 cup dry red lentils
4 cups vegetable stock
½ teaspoon sea salt or to taste
Freshly ground black pepper, to taste
1 teaspoon ground chilli powder optional
1 tablespoon fresh lemon juice about ½ lemon
Fresh chopped parsley, to serve

Instructions

Heat the oil in a small saucepan over a medium heat. Add the onion and cook for 2–3 minutes, or until the onions have softened but are not brown. Add garlic and cook for another minute, stirring to make sure it doesn’t burn.
Add the carrots, tomatoes, lentils, vegetable stock, salt and pepper, as well as chilli powder if using.
Bring to the boil, then reduce heat to medium just so the soup is bubbling, and let it simmer for 20-30 minutes until the lentils are very soft. Stir occasionally to make sure it doesn't stick.
Remove from the heat and stir in lemon juice. Give it a taste and adjust seasoning if needed.
Serve hot with crusty bread and topped with fresh parsley.

Nutrition