Red Lentil & Tomato Soup {Vegan, 3 Ingredients}
Prep time
Cook time
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A quick, easy and hearty red lentils and tomato soup, made with only 3 ingredients!
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Recipe type: Soup, Entree
Serves: 8 cups
  • 5 cups water
  • 1 cup split red lentils, rinsed and drained
  • 1 28-ounce can crushed tomatoes (use a high quality brand, such as Cento)
  • 1 tablespoon Italian herb seasoning
  • fine sea salt and freshly ground pepper
  1. Bring the water to boil in a large saucepan set over high heat. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart. Add the crushed tomatoes, herb seasoning, ¼ teaspoon salt and ⅛ teaspoon pepper. Reduce heat to low and simmer, partially covered for 15 minutes longer.
  2. If desired, puree the soup using an immersion blender. Adjust salt and pepper to taste.
Storage: store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
Nutrition Information
Serving size: 1 cup Calories: 135 Fat: 0 g Saturated fat: 0 g Carbohydrates: 24 g Sugar: 4.5 Sodium: 272 Fiber: 9 g Protein: 14.5 g Cholesterol: 0 mg
Recipe by power hungry at