lunch · dinner · Middle Eastern-inspired
Spicy Red Lentil Tomato Soup
A one-pot budget soup with red lentils, tomatoes, cumin, and lemon.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 cup red lentil, rinsed
- 14½ oz tomato
- 1 onion, diced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- ¼ tsp red pepper flakes
- 1 tbsp lemon juice
Equipment
Large pot
How to make it
- 1
Heat the oil in a pot over medium heat. Cook the onion for 5 to 6 minutes until softened.
- 2
Stir in the cumin and red pepper flakes for 30 seconds. Add the lentils, tomatoes, and broth.
- 3
Bring to a boil, reduce to a steady simmer, and cook uncovered for 18 to 22 minutes until the lentils are tender. Stir in the lemon juice.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat to a rolling simmer, adding water if the soup has thickened.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
