Creamy Tomato Lentil Soup

Name: Creamy Tomato Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils; 1 can (14 oz) crushed tomatoes; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon ground cumin; 1 teaspoon paprika; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Healthy & Light

I absolutely love making Creamy Tomato Lentil Soup, especially on chilly days when comfort food is a must. This recipe has transformed my soup game, combining hearty lentils with the rich, vibrant flavors of tomatoes and spices. The addition of a creamy element takes it to another level, making it both nourishing and indulgent. In just 40 minutes, I can prepare a delicious meal that warms the soul and fills the belly, and it's a dish my family keeps asking for again and again.

Created by

Hayley Morton

Last updated on 2026-01-15T15:10:20.504Z

When I first experimented with this Creamy Tomato Lentil Soup, I was surprised at how easily the flavors melded together. The lentils not only add protein but also a wonderful texture that complements the smooth tomato base. I found that simmering the soup longer allows the lentils to absorb all the delicious flavors, creating a hearty dish that’s perfect for any season.

Another tip I discovered is to use crushed tomatoes instead of diced ones. This provides a silkier texture and enhances the overall creaminess when blended. Adding a splash of coconut milk at the end adds a unique flavor dimension, making it a favorite in my household!

        Why You Will Love This Recipe
        Rich, comforting flavors perfect for cold nights
Healthy and satisfying, packed with protein and fiber
Easily customizable with your favorite spices and herbs

      

Ingredients

For the Soup

1 cup dried red lentils
1 can (14 oz) crushed tomatoes
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon paprika
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Fresh basil for garnish

Enjoy this satisfying soup with your choice of bread or a fresh salad!

Instructions

Prepare the Base

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Lentils and Tomatoes

Stir in the red lentils, crushed tomatoes, cumin, and paprika. Pour in the vegetable broth, and bring the mixture to a boil.

Simmer and Blend

Reduce the heat and let it simmer for 25 minutes until the lentils are tender. Use an immersion blender to carefully blend the soup until smooth.

Finish with Coconut Milk

Stir in the coconut milk and season with salt and pepper. Heat through before serving.

Garnish with fresh basil and serve hot!

Pro Tips

Feel free to add additional vegetables like spinach or kale for extra nutrition. Adjust the spices to your taste for a personalized flavor profile.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, however, if you use canned lentils, reduce the cooking time as they are already cooked.

→ Is this soup freezable?

Absolutely! The soup can be frozen for up to 3 months. Just make sure to cool it completely before storing.

→ What can I use instead of coconut milk?

You can substitute coconut milk with heavy cream or a plant-based alternative like almond or soy milk, keeping in mind it will change the flavor slightly.

→ How can I make this soup spicier?

You can add red pepper flakes or a diced jalapeño to the pot while sautéing the vegetables for an extra kick.