Tomato and lentil soup that acquires its delicious flavours from split red lentils, tomatoes, carrots and spices. This easy soup puts a meal on the table in no time, and with very little effort. Of course this soup being quick and easy to make is an understatement and it is also one of the tastiest soups. With the addition of a toasted slice of gluten free sourdough on the side, this just adds to a meal perfectly. Not to mention that a bowl of this soup is also wholesome and light and it is an easy meal to make for any day of the week!
Sometimes you have those days that you don’t know what to make for dinner and you have nothing prepared. To make this soup, just briefly soak the red lentils and put everything in a pot to simmer away for 15 minutes.
Please be aware that many lentils can be cross contaminated with gluten. Therefore, as with any packaging, you must read the labels for any reference to gluten. In addition to checking the label and if you are still uncertain about the product being gluten free. Then you may need to contact the company to make sure that they are in fact gluten free. Additionally it is best to do a little research in your area to find safe gluten free lentils and this is exactly what I did. Luckily I found that the red lentils from our local “Natures Fare” store, have been reliably gluten free.
Three reasons to make this soup!
Most importantly, with our busy lives, this soup can be on the table in about 30 minutes from start to finish.
Secondly, with the cooler weather approaching, it is great to have a warm, nourishing soup to eat for lunch or dinner. I often make a batch on a weekend night to have lots of easy “grab and go”lunches for work.
Thirdly, to make this soup, it is very easy to put together. It has such a short list of ingredients and they are all ingredients that you likely have in your kitchen.
What type of lentils should I use for this tomato and lentil soup recipe?
Lentils are sold as dried or canned, there are many different types of lentils, with many ways to cook them. I prefer the dried lentils and most often I just boil them to enjoy hot or cold. Cooked, cold lentils are great in a salad, but when making a soup it is just as easy to toss them into a pot with everything else. There are many types of lentils that are comparatively good, but it is the split red lentils that are perfect for this delicious, homemade tomato and lentil soup.
Are Lentils gluten free?
Because lentils are often cross contaminated with gluten grains in the sorting or packaging process. It is important to do a little research into the company selling the lentils and to sort through them. Spread the lentils out onto a large tray to sort them and to check for unwanted grains. In addition to sorting the lentils, it is equally important to rinse and drain them a couple of times. This ensures that they are free from any gluten.
Can I use a different type of lentil for this soup recipe?
Split red lentils are my favourite lentils for this soup recipe, but by the same token, you could experiment and try using a whole lentil. If you did decide to use whole lentils for this recipe, they would require an increased cooking time of about 30 minutes or more. Personally I prefer the consistency and shorter cooking time of split red lentils, which make a thicker and heartier soup. This is because the red lentils dissolve and thicken the soup in a way that whole lentils do not.
About the ingredients.
Lentils – Check that the lentils are gluten free. Read the label carefully and contacting the company if you are uncertain about them being totally gluten free. Gluten grains can often contaminate a package of lentils.
Vegetables – Feel free to add any extra vegetables and experiment with your favourites.
Cumin powder – a little cumin adds the best flavour to this soup, which is subtle and warming. If you only have whole cumin seeds. Be sure to use a mortar and pestle to crush the seeds into a powder.
Stock – Use homemade stock or gluten free bouillon cubes dissolved in hot water.
Tomato and Lentil Soup
- 1/3 cup dried,split red lentils
- 1 tbsp olive oIl
- 1 small onion finely diced
- 1 cup diced carrots
- 2 medium diced tomato’s
- 1/4 tsp ground cumin
- 3 cups water
- 1 vegetable or chicken bouillon cube
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tbsp chopped parsley
- In a medium sized bowl add the lentils and cover them with warm water to soak for upto 5 minutes.
- In a medium saucepan, heat the oil on medium heat. Add the onions and carrots and cook them for 3 to 4 minutes until the onion has softened.
- Add the cumin powder and stir it into the onions , then add the tomatoes and cook them for about 1 minute, while stirring, before adding the water. Stir in the bouillon cube until it has dissolved in the water and bring the soup to a boil.
- Rinse and drain the lentils once more and add them to the boiling soup, then immediately reduce the heat to medium low and gently simmer the soup for 15 minutes, stirring occasionally.
- Use and immersion blender to create a smooth consistency Season the soup with extra salt and pepper if needed.
- Ladle the soup into bowls, and garnish with chopped parsley and a little cream. Serve with a slice of gluten free bread.
For another soup to make try this Gluten free French Onion Soup