Red lentil & tomato soup
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Split lentils soften into a thick soup with tomato and cumin.
West Asian-inspired · lunch, dinner, soup · easy
Servings: 4
Prep: 10 min
Cook: 25 min
Total: 35 min (estimate)
Estimated cost: USD 3 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 cup dry split red lentils (Rinsed; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 4 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 medium carrots (small dice)
- 1 medium yellow onion (diced)
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Cooking instructions
- Heat the olive oil in a pot on medium. Soften the yellow onion and carrots for 5 minutes.
- Stir in the ground cumin and red pepper flakes, then add the dry split red lentils, canned diced tomatoes and gluten-free vegan vegetable broth.
- Bring to a simmer and cook partly covered for 18–20 minutes, stirring often, until the lentils break down and the carrots are tender.
- Stir in the lemon juice and ladle into four bowls. The soup thickens as it stands.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.