I love this soup because it strikes that perfect balance between creamy and wholesome. The vegetables build a flavorful base, the spices add depth, and the lentils make it hearty enough to be a full meal. I also appreciate that it uses pantry ingredients and cooks in one pot, making cleanup easy. It reheats beautifully, so I look forward to leftovers just as much as the first bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons butter 1 large yellow onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 1 tablespoon + 1/2 teaspoon sugar 1 teaspoon salt 1/4 teaspoon chili powder 3/4 teaspoon garlic powder 1 1/4 teaspoon cumin black pepper to taste 8 cups low sodium chicken stock 12 ounces red lentils 1 (28 oz) can diced tomatoes 3 ounces (half of a 6 oz can) tomato paste 2 cups cream sour cream or plain yogurt for garnish, if desired
Directions
I melt the butter in a large stock pot over medium heat. I add the onion, celery, and carrots and sauté them for about 10 minutes, stirring often.
In a small bowl, I mix the sugar, salt, chili powder, garlic powder, cumin, and black pepper. I add the spice mixture to the vegetables and stir to coat.
I add the chicken stock, red lentils (without soaking), diced tomatoes, and tomato paste. I bring the mixture to a boil over high heat.
I reduce the heat to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
I stir in the cream and let the soup simmer for another 3 minutes.
I serve the soup warm, adding a dollop of sour cream or plain yogurt if I want extra creaminess.
Servings and Timing
This recipe makes about 1 gallon of soup, approximately 8–10 servings. Prep time: 10 minutes Cook time: 58 minutes Total time: about 1 hour 8 minutes
Variations
I substitute vegetable stock to make the soup vegetarian.
I add smoked paprika for a deeper, smoky flavor.
I blend half the soup for an ultra-creamy texture while still keeping some chunks.
I stir in fresh basil or thyme at the end for an herby finish.
I swap cream for coconut milk when I want a dairy-free option with a slight sweetness.
Storage/Reheating
I store this soup in an airtight container in the refrigerator for up to 4 days. The lentils will continue to thicken the soup, so I add a splash of stock or water when reheating. I warm it gently on the stovetop or microwave it in short increments, stirring between each. It also freezes well—I portion it into containers and freeze for up to 3 months.
FAQs
Do I need to soak the lentils?
No, red lentils cook quickly and go straight into the pot.
Can I use green or brown lentils instead?
Yes, but I extend the simmering time and expect a slightly different texture.
Can I replace the cream with milk?
Yes, though the soup won’t be as rich. I sometimes add a pat of butter to compensate.
Can I blend the whole soup?
Absolutely. I blend it completely when I want a silky, restaurant-style texture.
Can I make this in a slow cooker?
Yes, I combine everything except the cream and cook on low for 6–7 hours, then stir in the cream at the end.
Is this soup spicy?
It has just a touch of warmth. For more heat, I add extra chili powder or a pinch of cayenne.
Can I add protein?
I sometimes add shredded chicken or cooked Italian sausage.
Can I use fresh tomatoes?
Yes, I use about 4 cups chopped fresh tomatoes, simmering until they break down.
What can I serve with this soup?
I love pairing it with crusty bread, garlic toast, or a simple green salad.
Why did my soup thicken so much?
Lentils continue absorbing liquid. I thin it with stock or water as needed.
Conclusion
I love how this creamy tomato lentil soup brings together simple ingredients to create such deep, comforting flavor. The lentils add heartiness, the cream adds richness, and the tomatoes keep everything bright and balanced. It’s an easy, dependable recipe I reach for whenever I want a warm, satisfying bowl of goodness
