Creamy Tomato Lentil Soup Recipe Is Tasty & Nutritious (5 Ingredients, 30 Minutes) by Jan Mostrom
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I was craving a creamy, comforting soup and this tomato lentil soup recipe was the perfect fit. According to the Cleveland Clinic, “lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat.” (Read more about the health benefits of lentils.) Lentils became popular during WWII as a meat substitute, and have recently become popular again as people discover how budget friendly, versatile and nutritious they are.
This creamy lentil soup recipe comes together really quickly and with just five ingredients. Here is your short shopping list of gluten-free ingredients: butter, heavy cream, shallots (check out the health benefits of shallots), a can of whole tomatoes (read about the health benefits of tomatoes) and lentils.
Serve this nutritious vegetarian soup recipe for lunch or for dinner with your favorite side dishes. The savory soup reheats well, so it's a wonderful meal-prep recipe, too.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 4 tablespoons unsalted butter
- 1 1/3 cups heavy cream
- 2 large shallots, finely chopped
- 28 ounces (1 can) whole tomatoes
- 15 ounces (1 can) lentils, rinsed, or 2 cups cooked dry lentils (red or green)
Recipe Notes
- If using salted butter, omit the salt in step 5 then add at the end (to taste).
- If you would like a smoother soup, you can add it to a blender or use and immersion blender. I didn’t use either and it was thick and delicious.
- Store the soup in an airtight container in the fridge. Reheat in the microwave or in a soup pot over low heat on the stove.
Here's how to make it:
- Melt the butter in a soup pot or dutch oven over medium heat.
- When the butter is melted, add 1 cup of the heavy cream and increase heat to medium-high. Cook until the cream comes to a boil. Turn heat down to medium and stir the cream occasionally while it simmers for 5 minutes. The cream should thicken and reduce in volume while creating brown bits around the sides of the pot.
- Add the shallots. Cook and stir occasionally for another 4 to 5 minutes.
- Add the can of tomatoes (with the juices) to the cream. Use a pastry blender, potato masher or wooden spoon to break up the tomatoes into smaller pieces.
- Add the cooked lentils, 2 cups of water and a pinch of salt. Stir. Make sure to scrape any shallot bits and cream off the bottom of the pan. Turn heat to medium-high and bring to a boil.
- When soup comes to a boil, reduce heat to medium and partially cover the pot. Continue to cook for 15 minutes. stirring every now and then. After 15 minutes, add the last 1/3 cup of cream and taste to see if more salt is needed.
- Garnish with fresh parsley, if desired. Serve and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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