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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 Time 5 mins
Cook Time 40 mins
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 people
Calories 331 kcal


  • Pot or Instapot


  • 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


  • 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.


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. 
Keyword 6 ingredient soup, budget friendly meals, dairy free soup, easy soup recipes, tomato lentil soup, vegan soup, vegan soup recipe