Tomato Lentil Soup Recipe

Name: Tomato Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry green lentils; 2 cups water; 2 tablespoons adobo seasoning; 2 ½ cups cream of tomato soup; 1 cup vegetable broth; 1 onion, diced; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 tablespoon Worcestershire sauce; 1 teaspoon tamari; 1 teaspoon basil; 1 bay leaf; 2 cups short cooked pasta

Servings: persons

1 cup dry green lentils
2 cups water
2 tablespoons adobo seasoning
2 ½ cups cream of tomato soup
1 cup vegetable broth
1 onion, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon tamari
1 teaspoon basil
1 bay leaf
2 cups short cooked pasta

1
Add the dry lentils, water, and adobo to a dutch oven.
2
Cook until all of the water is gone and the lentils are soft.
3
While the lentils are cooking, saute the onion in the olive oil at low heat, until translucent.
4
Slowly add the tomato soup and vegetable broth to the dutch oven with the cooked lentils.
5
Add the chili powder, Worcestershire sauce, tamari, basil, bay leaf and sauteed onions.
6
Let simmer for about an hour, stirring occasionally.
7
Add the pasta, cook another 3-5 minutes, serve.
8
You may want to remove the bay leaf, unless you like to lick it or something.
9
Or if you always forget like me.

578

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dry green lentils, 2 cups water, 2 tablespoons adobo seasoning, 2 ½ cups cream of tomato soup, and more.

Yes, Tomato Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions