Description
This easy one-pot tomato lentil soup combines juicy cherry tomatoes, tender red lentils, garlic, and Mediterranean herbs in a rich, comforting broth. Finished with fresh lemon, crumbled feta, and a drizzle of olive oil, it’s a hearty and flavorful meal ready in just 30 minutes.
Ingredients
2 tablespoons extra virgin olive oil
2 pints 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 dried split red lentils, rinsed
4 cups vegetable broth, plus more if needed
½ teaspoon salt
Freshly ground black pepper, to taste
1 lemon, zested and juiced
½ cup crumbled feta
Extra virgin olive oil, for serving
Bread, for serving
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the whole cherry tomatoes and cook for about 5 minutes, stirring occasionally, until their skins blister and some tomatoes begin to burst.
- Add the chopped onion, minced garlic, dried oregano, and red pepper flakes. Stir well and cook for approximately 3 minutes, until the onion begins to soften and the garlic becomes fragrant. Stir frequently to prevent burning.
- Stir in the rinsed split red lentils. Pour in 4 cups of vegetable broth and season with salt and freshly ground black pepper. Mix thoroughly to distribute the ingredients evenly.
- Bring the soup to a gentle boil, then reduce the heat and simmer for approximately 15 minutes, stirring occasionally, until the lentils are tender and the soup has thickened naturally. Add additional vegetable broth if a thinner consistency is desired.
- Remove the pot from the heat and ladle the soup into serving bowls. Finish each serving with fresh lemon juice, lemon zest, crumbled feta cheese, and a drizzle of extra virgin olive oil.
- Serve immediately while warm, accompanied by crusty bread for dipping.
Notes
For a creamier texture, blend a portion of the cooked soup using an immersion blender before serving.
For a spicier soup, increase the red pepper flakes or add a pinch of cayenne pepper or smoked paprika.
To make the soup vegan, omit the feta cheese or substitute a plant-based feta alternative.
Add fresh baby spinach during the final 2 minutes of cooking for extra vegetables and color.
For additional richness, stir in a small amount of unsweetened coconut milk near the end of cooking.
Diced carrots, celery, or zucchini can be added for extra vegetables. Adjust cooking time as needed.
Green or brown lentils may replace red lentils, but they require longer cooking and may need additional broth.
Red lentils do not require soaking. Rinse thoroughly under cold water before cooking.
For thicker soup, simmer uncovered for a few additional minutes. For thinner soup, gradually add vegetable broth or water.
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Keep feta and other toppings separate until serving.
Freeze the soup without feta or bread in freezer-safe containers for up to 2–3 months for best quality.
Reheat on the stovetop over medium-low heat or in the microwave until thoroughly heated. Add a splash of broth or water if the soup has thickened during storage.
Serve with crusty bread, toasted sourdough, warm pita, garlic bread, or a fresh green salad.
Nutrition values are approximate per serving and exclude optional bread and additional olive oil used for serving.
- Prep Time: 7 minutes
- Cook Time: 23 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 17 g
- Cholesterol: 17 mg
