Why You’ll Love This Spicy Tomato Lentil Soup

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the lentils, everything happens in a single pot. This means maximum flavour development with minimal cleanup—a win-win in my book, especially on a weeknight.
• The texture is perfectly balanced. The red lentils break down beautifully to create a naturally creamy, thick base without needing any cream or blending, while still offering a bit of substance in every bite.
• It’s incredibly adaptable. Not a fan of too much heat? Dial back the spices. Want to add more veggies? Toss them in! This recipe is a fantastic template that welcomes your own personal touches.
• It tastes even better the next day. Like many great soups, the flavours have a chance to really mingle and deepen overnight. Making a big batch means you’ve got delicious, ready-to-go lunches for a couple of days.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 to 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 ½ cups red lentils, rinsed
• 1 (28 oz) can crushed tomatoes
• 6 cups vegetable broth (low sodium if possible)
• 1 bay leaf
• Salt and black pepper to taste
• Juice of 1/2 a lemon
• Fresh parsley or cilantro for garnish

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a measuring cup.

Don’t skip rinsing the lentils—it helps remove any dust or debris. And using a good-quality vegetable broth really makes a difference here, as it forms the foundation of the soup’s savoury depth. That final squeeze of lemon juice? Honestly, it’s non-negotiable. It brightens everything up perfectly.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Why red lentils? Red lentils are the star here because they cook quickly and break down completely, giving the soup its signature creamy, thick texture without any dairy or blending. They’re different from brown or green lentils, which hold their shape.
• Controlling the heat. The spice level is fully in your hands! Start with 1/2 teaspoon of red pepper flakes. You can always add more towards the end of cooking if you want more kick. Remember, the heat will intensify a little as the soup simmers.
• Don’t rush the aromatics. Taking the time to properly sauté the onion, carrot, and celery until they’re soft and sweet is the first step to building a deep, complex flavour base. This isn’t a step to shortcut.
• The power of tomato paste. Letting the tomato paste cook for a minute with the spices toasts it slightly, which removes any tinny taste and gives it a richer, sweeter, more caramelized flavour.

How to Make Spicy Tomato Lentil Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty bread or a warm dinner roll — Essential for dipping and scooping up every last bit of the delicious, brothy soup. A lightly toasted sourdough or a piece of warm naan works wonderfully.
• A simple green salad with a sharp vinaigrette — The crisp, acidic salad provides a refreshing counterpoint to the warm, hearty soup, making the meal feel more complete and balanced.
• A dollop of creamy yogurt or a sprinkle of feta cheese — This adds a cool, creamy element that beautifully tames the spice and adds another layer of texture and tang.

Drinks

• A crisp, cold lager or a hoppy IPA — The bitterness and carbonation in the beer cut through the richness of the soup and complement the spices incredibly well.
• A glass of chilled, slightly sweet Riesling — The slight sweetness of the wine provides a lovely balance to the heat and the acidity of the tomatoes, creating a really harmonious pairing.

Something Sweet

• A simple orange and almond cake — The bright, citrusy notes of the cake are a light and refreshing way to end the meal without feeling too heavy after a hearty soup.
• A few pieces of dark chocolate with sea salt — A little goes a long way. The bitterness of the dark chocolate is a sophisticated and simple finish that contrasts nicely with the savoury soup.

Top Mistakes to Avoid

• Mistake: Not rinsing the lentils. Lentils can have little bits of dust or debris, and rinsing them ensures your soup is grit-free. It only takes a minute and makes a big difference in the final texture.
• Mistake: Adding salt too early. While you do season at the end, hold off on adding a lot of salt at the beginning. The broth will reduce as it simmers, and the salt will concentrate. It’s much easier to add salt at the end than to try to fix an overly salty soup.
• Mistake: Skipping the lemon juice. I’ve messed this up before too, thinking it was optional. It’s not! The acidity is crucial for balancing the earthy lentils and rich tomatoes. It makes the flavours pop.
• Mistake: Boiling too vigorously after adding the lentils. A gentle simmer is key. A rolling boil can cause the lentils to break down too unevenly and might make them stick to the bottom of the pot.

Expert Tips

• Tip: Bloom your spices. By cooking the smoked paprika and red pepper flakes in the oil for a minute with the tomato paste, you’re “blooming” them. This process unlocks their full, deep flavour and infuses the entire oil base of the soup.
• Tip: Make it ahead for best flavour. This soup is a perfect make-ahead meal. Let it cool completely and store it in the fridge for up to 4 days. The flavours meld and become even more delicious. You’ll notice it thickens in the fridge, so just thin it out with a little water or broth when reheating.
• Tip: Add greens for a nutrient boost. Stir in a couple of large handfuls of chopped spinach or kale during the last 5 minutes of cooking. They’ll wilt perfectly into the soup, adding colour, vitamins, and a lovely texture.
• Tip: Freeze it right. This soup freezes beautifully for up to 3 months. Cool it completely, then portion it into airtight containers, leaving a little space at the top for expansion. Thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I use a different type of lentil?
You can, but the texture will be different. Brown or green lentils hold their shape much better and won’t create the same creamy consistency. If you use them, you’ll need to simmer the soup for longer (closer to 40-45 minutes) until they are tender. The soup will be more brothy and less thick. Puy lentils would also work but, again, expect a different, more distinct result.

My soup is too thick! What should I do?
No problem at all! This is an easy fix. Simply add more liquid—water or additional vegetable broth—a half-cup at a time, stirring until you reach your desired consistency. Remember, the lentils will continue to absorb liquid, especially as the soup sits, so you might need to readjust when you reheat leftovers.

How can I make this soup less spicy?
The easiest way is to reduce or completely omit the red pepper flakes from the start. If you’ve already made it and it’s too spicy, stir in a generous dollop of plain yogurt, sour cream, or even a splash of coconut milk when serving. The dairy or fat will help cool down the spice level effectively.

Is this soup freezer-friendly?
Absolutely! It’s a fantastic freezer meal. Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave about an inch of space at the top for expansion. It will keep well for up to 3 months. To serve, thaw in the refrigerator overnight and reheat gently on the stovetop.

Can I add other vegetables to this soup?
Of course! This recipe is very adaptable. Diced bell peppers, zucchini, or sweet potato would be lovely additions. Just sauté harder vegetables (like potatoes) with the initial onion/carrot/celery mix, and add quicker-cooking veggies (like zucchini or spinach) in the last 10-15 minutes of simmering so they don’t turn to mush.