Tomato lentil​ Soup

I’m a fan of meal prepping on weekends. It saves so much time during the week and I don’t have to waste brain space thinking about what’s for dinner every night. This tomato lentil soup idea popped into my head when I was feeling particularly lazy and looking at a bowl full of lentils I had just soaked.

Soup-a-lazy

We ALL have those lazy meals. Trust me, I LOVE cooking but some days I’m just not in the mood. I know you can relate. This soup is gonna knock your socks off. It’s so simple and delicious I already know it’s going to be a go to when the cooler days start setting in.

Budget-friendly and minimalistic

Recently I’m focusing on how to eat as healthy as possible on a super lean budget. Food is probably the one area I love splurging in the most. I love buying new exciting ingredients to experiment with. However, over the months my pantry got messy and I accumulated a bunch of bits and bobs of this and that.

To stay true to my minimalist living values, I decided it’s time to not buy anything new besides the absolute basics and fresh produce. The challenge has been to use up everything we have and to be as creative with it as possible.

Even though this tomato lentil soup is budget-friendly and simplistic, it’s definitely not lacking in any flavor or nutrients.

Some tips to reduce and save money

If you have a Instapot feel free to use that otherwise a stove pot works just as well.

I’ve been getting my lentils and dried beans from a bulk foods ethnic store in Hagerstown and Winchester. Buying beans in bulk reduces packaging and a 1kg of beans lasts at least a month for $4. While canned beans and lentils are convenient, they can add up quickly and create more recycling waste. Fresh is always best.

I also like to soak my beans/lentils overnight or for a few hours. This lowers the possible ‘gassy’ effects beans might have on your digestive system if you know what I mean ;).

8 ingredients

This tomato lentil soup has a total of 8 ingredients. How cool is that? Minimal ingredients and minimal effort. Did I mention how good this is with a slice of fresh toast?

How many of you have these items in your cupboards now? Lentils, oil, curry powder, salt, canned tomato puree, onion and Sriracha/chilli powder. I had a leek on hand which I don’t normally use but it added such amazing flavor and so that’s the one ingredient you might need to buy or try leaving it out if you wish.

This tomato lentil soup is:

  • Hearty
  • Flavorful
  • Easy to make
  • High in protein -14g
  • High in vitamin A and Iron
  • Budget-friendly
  • Filling

Soup soup and more soup

If you love soups check out these too:

Smoky Sweet potato soup, Potato soup and this Creamy broccoli soup.

Tomato Lentil Soup

A hearty soup perfect for cooler days. This soup is rich in flavor and easy to prepare with only 8 ingredients.
Prep Time5 mins
Cook Time40 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: 6 ingredient soup, budget friendly meals, dairy free soup, easy soup recipes, tomato lentil soup, vegan soup, vegan soup recipe
Servings: 4 people
Calories: 331kcal
Author: thehungryherbivore
Cost: $5

Equipment

  • Pot or Instapot

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion (white or red)
  • 1 leek
  • 1 Tbsp Briyani Marsala or curry powder of choice
  • 2 cups soaked lentils
  • 6 cups boiled water
  • 1 can tomato puree (tomato sauce in the USA) (15oz/425g)
  • 1 tsp salt
  • 1 tbsp sriracha (or 1/2 tsp chili powder) Optional

Instructions

  • Soak 1 cup dry lentils overnight or for at least 6 hours. Alternatively use 2 cans of lentils, washed and drained and reduce soup cooking time to 15 minutes total.
  • Dice the onion and chop the leek.
  • Heat the oil on medium and fry the onion and leek, once browned add the curry powder and cook for 1 minute.
  • Add the lentils, water, tomato puree, salt and chili/Sriracha.
  • Boil for 30 minutes with the lid on. Reduce heat to a simmer and cook for 10 more minutes. The lentils should be soft at this point.

Notes

Calories based on 1 serving. Recipe makes 4. 
If using canned lentils, only cook the soup for 15 minutes total. 
Sriracha and chili are optional but add a lovely kick. 
It’s important to fry your curry powder with your onions and leeks to infuse the flavor. I find adding curry powder afterward gives me heartburn and has a bitter taste. 
 
 
 

Let me know if you give this soup a try by rating it below and sharing on Instagram. Tag me @the_hungry_herbivore

Until next time, happy cooking 🙂

Xoxo Amy

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