This spicy tomato and red lentil soup is slightly spicy, extra cozy, and packed with tons of veggies and hidden protein from red lentils! Perfect for warming you up on chilly fall and winter nights.
This tomato and lentil soup recipe uses one of my favorite secrets to sneak some protein into a vegetarian (or vegan) soup… legumes! Specifically red lentils. Since they come in a color that camouflages right in with tomato soup, they add a velvety texture while keeping that vibrant red color we love in a classic tomato base.
So if you're craving an easy, cozy vegetarian dinner that's also high in plant-based protein, you came to the right place. This lentil tomato soup is made with canned tomatoes, which means you can enjoy tomato season flavor even in the middle of winter.
It's a perfect match for grilled cheese (I love making grilled cheese croutons for topping), and it heats up beautifully for leftovers the next day. Whether you're vegetarian or not, this soup is an easy way to incorporate a sustainable, plant-forward meal into your week without compromising on flavor or comfort.
Quick summary: A cozy bowl of spicy tomato and red lentil soup that's smooth, hearty, and naturally high in protein! For summer, switch back to my fresh roasted cherry tomato soup.
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Key Ingredients & Smart Swaps
- Canned tomatoes - Packed during peak season, canned tomatoes are a great way to eat seasonal tomatoes in the off season. They're perfect for fall and winter soups and sauces! (Like my five ingredient marinara sauce).
- Red lentils - We'll simmer these right in with the soup, and then blend everything together for a smooth, velvety finish.
- Harissa paste - Any spicy red pepper paste will work here! Add as many tablespoons as you think you can handle for spiciness, or replace with tomato paste for a more kid-friendly version.
Serving Suggestions
Toppings
We can't talk about soup without talking about toppings! Here are some favorites for this soup recipe:
- Grilled cheese croutons - Just make a basic grilled cheese and cut into little crouton cubes to top your soup. SO good! And since this is a spicy tomato soup recipe, pepper jack cheese is a vibe.
- Croutons - Speaking of, any croutons topping soup is a win (and a great way to use up day-old bread). Pop some easy sourdough croutons or whole wheat croutons in the oven while your soup simmers.
- Greek yogurt, sour cream, a drizzle of olive oil, and some finely chopped herbs (cilantro, parsley, chives) are all great ideas here.
Simple Sides
This tomato and red lentil soup is hearty enough to stand alone, but if you're craving a little extra:
- Grilled cheese sandwich or toast - Classics for dunking!
- Dressed greens - My basic everyday greens salad goes with everything and takes minutes to make.
- Roasted veg - Roast some sweet potatoes in the oven while the soup is simmering, or air fry some parsnips for an easy winter side dish!
Tomato Red Lentil Soup FAQs
I recommend sticking with red lentils here. They match the color of tomatoes, plus they're quick-cooking and become soft enough to blend easily.
Sure! If you want a more textured result, you can blend half of the soup.
Either replace the harissa paste with tomato paste, or reduce the amount.
You can store completely cooled tomato and red lentil soup in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave!
Yes! Allow it to cool completely, then transfer to an airtight container with a bit of space at the top (liquid expands when it freezes). Freeze for up to 3 months. Thaw in the fridge overnight and reheat the next day (stovetop or microwave).
More Soup Recipes for Fall & Winter
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📖 Recipe
Spicy Tomato and Red Lentil Soup for Chilly Nights
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
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This cozy tomato and red lentil soup is slightly spicy, packed with veggies, and naturally high in plant-based protein. It's the perfect comforting meal for chilly fall and winter days, especially with grilled cheese croutons on top!
Ingredients
For the Soup:
- 1 tablespoon extra virgin olive oil
- 2-3 cloves garlic
- 1 small yellow onion, diced
- 1 carrot, sliced
- 1-2 tablespoons harissa paste
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 2.5 cups veggie broth
- 1 cup dry red lentils
For the Grilled Cheese Croutons:
- 1-2 tablespoons olive oil or butter
- 2 slices of your favorite whole grain or sourdough bread
- 2-4 oz. pepper jack cheese, sliced
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Instructions
- Sauté aromatics. Heat olive oil in a large soup pot over medium heat. Add garlic, onion, and carrots. Sauté, stirring occasionally, until softened and fragrant, 5-7 minutes. Add harissa paste, salt, and pepper, and sauté for 1-2 more minutes.
- Simmer soup. Stir in the tomatoes, broth, red lentils, salt, and pepper. (If your broth is salty, start with less salt and adjust later.) Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until lentils are tender.
- Blend until smooth. Blend the soup until smooth using an immersion blender. Or, allow it to cool for 10 minutes carefully transfer to a high-speed blender. Blend until very smooth and transfer back to the pot to heat back up.
- Make grilled cheese croutons. Heat a bit of olive oil or butter in a skillet over medium heat. Butter one side of each bread slice and assemble the sandwich with buttered sides facing out. Cook until golden and crispy on both sides and the cheese is melted.
- Cut and serve. Remove from the pan and cut into cubes for croutons. Ladle the spicy tomato and red lentil soup into bowls, top with grilled cheese croutons, and (if you're feeling fancy) finish with shredded pepper jack, cilantro, or a drizzle of olive oil. Yum!
Equipment
Buy Now → Notes
- Storage & freezing instructions. Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. Freeze this soup for up to 3 months, thawing in the fridge the night before you're ready to enjoy.
- Spice levels. Feel free to swap tomato paste for harissa paste (or whichever spicy pepper paste you're using) for a more kid-friendly version.
- Properly salting soup. Taste before serving to see if it needs more salt. My guideline is add salt until you makes you smile... but to be more exact, add a small pinch (â…› teaspoon) and taste test. Repeat until the soup is as flavorful as you like.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 13.7 g
- Sodium: 1074.4 mg
- Fat: 4.7 g
- Carbohydrates: 52.5 g
- Fiber: 10.2 g
- Protein: 15.7 g
- Cholesterol: 0 mg
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