Roasting tomatoes, onion, and garlic builds deeper flavor before red lentils simmer into a naturally creamy soup.
Recipe overview
| Servings | 6 |
|---|---|
| Yield | About 8 cups / 1.9 L |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 70 minutes |
| Difficulty | Beginner |
Why this method works: roasting concentrates the vegetables while red lentils break down and thicken the soup without cream.
Equipment
- Rimmed sheet pan
- Large pot
- Blender or immersion blender
- Fine-mesh strainer for rinsing lentils
Ingredients
- 2 lb / 900 g ripe tomatoes, quartered
- 1 large onion, wedges
- 4 garlic cloves, peeled
- 2 tablespoons / 30 ml olive oil
- 1 cup / 190 g red lentils, rinsed
- 4 cups / 950 ml low-sodium vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¾ teaspoon salt, plus more to taste
- Black pepper
- 1 tablespoon lemon juice
Preparation
- Heat oven to 425°F / 220°C.
- Rinse lentils until water runs mostly clear.
Step-by-step directions
- Toss tomatoes, onion, and garlic with oil; roast 30 minutes until browned at edges.
- Transfer vegetables and pan juices to pot. Add lentils, broth, basil, and paprika.
- Bring to a boil, reduce to a gentle simmer, and cook 18–22 minutes until lentils collapse.
- Blend until smooth, venting a countertop blender carefully and working in batches.
- Return to pot, add salt, pepper, and lemon; thin with hot water if needed.
How to tell it is ready
Lentils have fully softened, soup coats a spoon, and no raw acidic tomato flavor remains.
Substitutions and variations
- Use canned whole tomatoes when fresh tomatoes are poor; drain before roasting.
- Use chicken broth if vegetarian status is not required.
- Add roasted red pepper for a sweeter variation.
Common problems
- Too thick: add hot broth gradually.
- Flat taste: add salt and lemon in small amounts.
- Scorched bottom: simmer was too strong or stirring too infrequent.
Allergen and safety notes
Hot soup can cause severe burns. Vent blender lids and never fill a blender jar more than halfway with hot liquid.
Storage and reheating
Cool in shallow containers and refrigerate within 2 hours. Use within 3–4 days or freeze up to 3 months. Reheat to 165°F / 74°C.
Serving ideas
Serve with whole-grain toast and plain yogurt or herbs.
The soup thickens after chilling; add water during reheating.
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