This spiced tomato soup with red lentils is an easy, pantry-friendly dinner ready in about 45 minutes. Vegan, gluten-free, and deeply satisfying, it balances warm spices with bright tomato flavor for a cozy weeknight meal.
Why we love this recipe
This soup combines Indonesian sambal oelek and Indian garam masala for a global flavor profile that feels familiar yet distinct. The result is comforting, nutritious, and versatile. Highlights:
- Simple and weeknight-friendly
- A flavorful alternative to ordinary tomato soup
- Nutritious, with protein and fiber from red lentils
- Works well alone or with crusty bread or naan
- Make-ahead and freezer-friendly
I first shared this recipe in 2011, adapted from a source via a friend, and have since clarified and refined the instructions.
What you’ll need
Here’s a quick look at the ingredients used to make this spiced tomato and red lentil soup.
- Red lentils (masoor) cook quickly, add protein and texture, and absorb flavors well. Different market varieties (brighter red to peachy) will all work here.
- Diced tomatoes from a can or carton provide the right texture and liquid base for the soup as it simmers and thickens.
- Vegetable broth should be flavorful and not overly sweet; choose a good-quality boxed or homemade broth for the best results.
- Sambal oelek is an Indonesian chili paste made from chilies, vinegar, and salt. It gives a clean, background heat — increase the amount if you prefer more spice.
- Garam masala is a warm Indian spice blend (cardamom, cumin, coriander, cinnamon and others in varying combinations) that adds depth and warmth.
How to make it
Below is an overview of the main steps. Full ingredient amounts and detailed instructions are included in the recipe card further down.
- Sauté the onion in olive oil until softened, then add garlic and ground spices and cook briefly to bloom their aroma.
- Stir in sambal oelek and tomato paste to build concentrated flavor.
- Add diced tomatoes, vegetable broth, rinsed red lentils, sugar, and chopped cilantro; bring to a boil.
- Lower heat and simmer about 30 minutes, until lentils are tender and the flavors have melded.
Expert tips and FAQ
If you can’t find sambal oelek, sriracha plus a splash of rice vinegar is a reasonable substitute. The flavor won’t be identical, but it preserves heat and acidity.
Yes. Like many soups, this one improves after resting as the flavors meld. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.
More favorite vegan soup recipes
- Layla’s red lentil soup
- Carrot and lentil soup
- Creamy vegan tomato soup
Spiced Tomato Soup with Red Lentils
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 small yellow onions (about 200 g total), finely diced
- 1 teaspoon fine sea salt
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- 1 tablespoon sambal oelek
- 1/4 cup (60 g) tomato paste
- 2 28-ounce (793 g) cans diced tomatoes
- 4 cups good vegetable broth
- 1/2 cup (70 g) uncooked red lentils, rinsed and drained
- 2 teaspoons sugar
- 1/2 cup chopped fresh cilantro
Instructions
- In a 5-quart heavy pot, heat the olive oil over medium heat.
- Add the onions and salt and cook until softened, about 5 minutes.
- Add the garlic, cumin, and garam masala and cook, stirring, for 1 minute.
- Stir in the sambal oelek and tomato paste.
- Add the diced tomatoes, broth, lentils, sugar, and cilantro; stir to combine.
- Increase heat to bring the soup to a boil.
- Reduce heat to maintain a gentle simmer and cook until the lentils are very tender and flavors have blended, about 30 minutes.
Notes
- The amount of sambal oelek listed provides a mild, background heat; increase it to suit your taste.
- This soup stores well — keep it in the refrigerator for up to a week or freeze for longer storage.
- This recipe was adapted from an earlier source and refined over time for clarity and balance.
Nutrition
Carbohydrates: 43 g,
Protein: 10.4 g,
Fat: 8.5 g,
Fiber: 8.5 g
Nutrition information is an approximation.