This spiced red lentil soup is hearty, filling, and packed with flavor. Made with red lentils, tomato passata, and warming spices like garam masala, turmeric, and coriander, it’s a comforting soup perfect for lunch or dinner, especially in the colder months. A swirl of creamy Greek yogurt and a sprinkle of fresh parsley make each bowl even more satisfying.
Red Lentil Soup with Tomato and Spices
I love this soup because it’s simple to prepare but incredibly comforting. The red lentils cook quickly, creating a naturally creamy texture without the need for cream. The spices add warmth and depth, while the tomato passata gives a gentle acidity that balances the dish. It’s filling enough to serve as a main meal for lunch or dinner, and the yogurt and parsley add a fresh, cooling touch on top.
Simple Vegetarian Ingredients
The beauty of this recipe is that it relies on just a handful of vegetarian ingredients: sautéed onion and garlic, tomato passata, red lentils, vegetable broth, and a mix of spices. You don’t need anything complicated to create a soup that feels both hearty and vibrant.
I like to make it on chilly days when a warming meal is exactly what I need. It’s one of those dishes that makes the kitchen smell inviting and fills everyone up happily.
Easy to Make Lentil Soup
Start by rinsing the red lentils, then sauté onion and garlic to release their flavor. Add the spices briefly to toast them, then stir in the tomato passata, lentils, and vegetable broth. Let it simmer until the lentils are soft and the flavors meld together. Finish each bowl with a dollop of Greek yogurt and some chopped parsley. For a smoother texture, you can blend the soup slightly with an immersion blender.
This soup is easy to make ahead, stores well in the fridge for a couple of days, and even tastes great reheated. It’s versatile, cozy, and perfect for anyone looking for a vegetarian option that’s both filling and flavorful.
Serving Suggestions
Serve the soup with warm, crusty bread, flatbread, or alongside a simple salad for a complete meal. If you enjoy vegetarian soups, you might also like my Tomatillo Soup Recipe, Roasted Butternut Squash Soup, or Vegetarian Black Bean Soup for more flavorful and comforting options.
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Spiced Red Lentil Soup with Tomato and Garam Masala
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Fine-mesh sieve or colander (for rinsing lentils)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 200 g red lentils (1 cup)
- 400 ml tomato passata (about 2 cups)
- 750 ml vegetable broth (3 cups)
- 1 tsp chili powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground coriander
- Salt and black pepper to taste
For garnish
- 120 g Greek yogurt (½ cup)
- 2 tbsp chopped fresh parsley
Instructions
- Rinse the red lentils under cold running water until the water runs clear, then drain.
- Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for about 4–5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, garam masala, turmeric, and ground coriander. Cook for about 30 seconds to release the aroma of the spices.
- Add the rinsed red lentils, tomato passata, and vegetable broth. Stir well.
- Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the lentils are soft.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with a spoonful of Greek yogurt and chopped parsley.
