Tomato Lentil Soup (Easy One-Pot)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 2 pints (600 g) cherry tomatoes whole
- 1 medium onion chopped
- 3 cloves garlic grated or minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes or to taste
- 1 cup (200 g) dried split red lentils rinsed
- 4 cups (1 Lt) vegetable broth or more to taste
- ½ teaspoon salt + freshly ground black pepper to taste
- 1 lemon zest and juice
- ½ cup (75 g) crumbled feta sub grated parmesan, a dollop of Greek yogurt, or non-dairy feta
- Burst the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a pot, add 2 pints cherry tomatoes, and cook for 5 minutes or until blistered.
- Build the Flavor: Add 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook for 3 more minutes until soft and fragrant.
- Simmer the Lentils: Stir in 1 cup dried split red lentils (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Simmer for about 15 minutes or until the lentils are tender. Stir occasionally.
- Finish and Serve: Ladle soup into bowls, add a squeeze of juice and zest from 1 lemon. Top with a drizzle of olive oil, crumbled feta, Parmesan, or yogurt, and serve with bread.
Substitutions
- Cherry tomatoes → Use canned crushed for convenience or heirlooms for extra sweetness.
- Onion → Swap with shallots for sweetness or leeks for a milder flavor.
- Garlic → Try garlic powder in a pinch or roasted garlic for mellow depth.
- Dried oregano → Replace with thyme, marjoram, or Italian seasoning.
- Red pepper flakes → Use cayenne for more heat, smoked paprika for depth, or skip for kids.
- Split red lentils → Yellow or green lentils work too, just add more cooking time and broth as needed.
- Broth → Go vegetarian with veggie broth, richer with chicken broth, or use water with herbs.
- Lemon zest & juice → Swap with lime for tang or white wine vinegar for acidity.
- Feta cheese → Try Parmesan, Greek yogurt, or dairy-free feta.
- Lentils → Rinse well to keep the soup smooth and light.
- Toppings → Feta for saltiness, Parmesan for nuttiness, or Greek yogurt for creaminess.
- Texture → Simmer uncovered to thicken or add broth for a lighter, brothy bowl.
- Creaminess → Blend briefly for a silky finish without cream.
- Spice → Mild paprika or bold cayenne—adjust heat to taste.
