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5 from 3 votes

Red Lentil and Roasted Tomato Soup

What better way to warm yourself on these cold winter days than with a hearty soup. Red Lentil and Roasted Tomato Soup totally fits the bill. It's full of healthy ingredients, easy to make, and amazingly delicious!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 8 8servings
Calories: 304kcal
Author: Chula King


  • 28 ounce can whole tomatoes, drained with juice reserved
  • 1 Tablespoon plus 1 teaspoon light brown sugar divided
  • 2 Tablespoons olive oil
  • 1 medium onion chopped (about 1-½ cups)
  • ¾ cup finely chopped celery about 2 stalks
  • ¾ cup finely chopped carrots 1 large carrot
  • 1 pound (16 ounces) red lentils, rinsed and drained
  • 2 quarts (64 ounces) chicken broth (See Tip 1)
  • 2 teaspoons Kosher salt
  • ½ teaspoon ground cumin toasted
  • ½ teaspoon ground coriander toasted
  • ½ teaspoon freshly ground black pepper


  • Preheat oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil. Drain tomatoes, reserving the juice. Seed tomatoes, pat dry with paper towels and spread in a single layer on the foil. Sprinkle evenly with 2 teaspoons of brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 20 minutes. Remove from oven; let the tomatoes cool slightly.
  • Heat olive oil in Dutch oven over medium heat. Add onion, carrots, and celery; cook, until tender, about 10 minutes.
  • Add roasted tomatoes, lentils, chicken broth, reserved tomato juice, salt, cumin, coriander, pepper, and remaining 2 teaspoons of brown sugar.
  • Bring to a boil over high heat. If scum develops, skim off and discard. Lower heat to low; cover and cook until lentils are tender, about 50 minutes.
  • If desired, purée to preferred consistency with a stick blender.
  • Serve.
  • Yield: 6 to 8 servings.


  1. To make this vegetarian, substitute vegetable broth for the chicken broth.


Calories: 304kcal | Carbohydrates: 45g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Sodium: 814mg | Potassium: 1014mg | Fiber: 19g | Sugar: 6g | Vitamin A: 2185IU | Vitamin C: 13.8mg | Calcium: 83mg | Iron: 5.9mg