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Tomato Lentil Soup

Ward off your winter chill with this comforting, naturally simple and quick tomato lentil soup. It’s a hearty classic with lots of protein and fibre.


Tomato Lentil Soup

Authors: Jen & Deb - A Naturally Nu Foodie Recipe

Prep Time: 5 to 10 minutes

Cook Time: 25 to 30 minutes

Total Time: 30 to 40 minutes

Number of Servings: 4


½ cup dry red lentils

1 small onion, coarsely chopped

2 tbsp (30 mL) garlic-infused oil

2 garlic cloves, whole

1 can (28 oz/796 mL) diced tomatoes

1 carton (30 oz/900 mL) gluten-free no added salt vegetable broth

1 tsp (5 mL) Italian seasoning

Salt + pepper to taste


  1. Spread dry lentils onto a towel and remove pieces that do not resemble a red lentil. Set aside.

  2. In a large pan, saute onion and garlic-infused oil for about three minutes or until the onion is clear.

  3. Add whole garlic and saute for about 1 minute or until garlic is fragrant.

  4. Place onion and garlic in a large saucepan. Add in lentils, tomatoes, broth, Italian seasoning, salt and pepper.

  5. Simmer of medium heat for about 30 minutes.

  6. Pour into a blender and blend on high until soup is smooth.

  7. Portion into bowls and serve hot.

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