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Spicy Tomato Lentil Soup

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Spicy Tomato Lentil Soup

Haaaaappy Neeeeeew Yeeeeeear!!!!

I hope that you are all happy and healthy and snuggled up on a couch somewhere with the people that you love.

Spicy Tomato Lentil Soup

Whether you are just hanging out and resting up or sleeping off a “too good” night, I have the fastest, easiest soup that will rock your world. When you hear the name, Spicy Tomato Lentil Soup you probably won’t believe me, but I seriously ate 2/3rds of the pot myself. I am not proud.

I am do not typically turn to pre-made foods to make meals, but a recent trip to trader joe’s was pretty inspiring. I found a few things that that I am obsessing over right now, and one of them is precooked lentils.

Spicy Tomato Lentil Soup

And while I used homemade tomato soup as the base of this, Trader Joes and most other grocery stores these days carry good quality tomato soup in boxes that are in the perfect amount!

Spicy Tomato Lentil Soup

I thickened the soup with some leftover jasmine rice, but if you wanted to skip it, that is totally fine too.

Spicy Tomato Lentil Soup

In the end it sort of reminded me of Indian takeout. I mean that in a really good way. But I can already feel that I am not doing this any justice, so I will just quit babbling and give you the recipe. Just please trust me. 20 minutes to delicious!

In a medium pot, melt the butter over medium heat and add the onion, garlic and crushed red pepper flakes to the melted butter. Sprinkle with a little kosher salt and cook until soft, about 5 minutes. Add the tomato soup and stir to combine. Let simmer over low heat for about 10 minutes.

Spicy Tomato Lentil Soup

Add the lentils and stir well.

Spicy Tomato Lentil Soup

Add the cooked rice and stir well.

Spicy Tomato Lentil Soup

Add the curry powder and then season with kosher salt to taste.

Spicy Tomato Lentil Soup

Spicy Tomato Lentil Soup

Serve hot.

Spicy Tomato Lentil Soup

Recipe: Spicy Tomato Lentil Soup

Ingredients

  • -1 tablespoon butter
  • -½ yellow onion, diced
  • -1 clove garlic, minced
  • -½ teaspoon crushed red pepper flakes
  • -4 cups tomato soup (homemade or boxed)
  • -1 ½ cups cooked lentils (I used the steamed cooked lentils from Trader Joes)
  • -1 ½ cups cooked white rice (I used Jasmine rice)
  • -1 ½ tablespoons curry powder
  • -Kosher salt to taste

Instructions

  1. 1. In a medium pot, melt the butter over medium heat and add the onion, garlic and crushed red pepper flakes to the melted butter. Sprinkle with a little kosher salt and cook until soft, about 5 minutes.
  2. 2. Add the tomato soup and stir to combine. Let simmer over low heat for about 10 minutes.
  3. 3. Add the lentils and stir well.
  4. 4. Add the cooked rice and stir well.
  5. 5. Add the curry powder and then season with kosher salt to taste.
  6. 6. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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37 Comments

  1. This looks so fabulous!

  2. This looks delicious! Thanks for the tip about TJ’s pre-cooked lentils. I have an irrational hatred of cooking dried beans, and am all about using canned/pre-cooked ones! Happy New Year, Heather!

  3. Why wouldn’t you eat the whole pot of soup yourself? It’s not only pretty and yummy, it’s healthy too!

    • ha! thanks Kari- that makes it better that you understand. Right! of course I ate the whole pot. groooannn.

  4. T.J’,s is the perfect place for cooking inspiration! I don’t know if I’ll ever use pre-cooked lentils since I’m so well stocked on dried ones but I DO know that I can’t wait to cozy up to this soup!

    • Dried lentils are awesome. they are so cost efficient and last forever. I think when I don’t do the pre-cooked variety that it would be great to make a large batch and leave them in the fridge to use in lots of dishes. TJ’s was amazing the other day when I walked through there- I was most inspired by the lentils and steamed artichoke hearts which are miraculous to me! I think there will be many Trader Joes inspired posts in the near future here!

  5. Leisha says:

    Love tomato soup – love lentils – win win!! Thanks for sharing!!

  6. This is exactly the kind of soup I was craving today…something healthy that would warm me up. Happy New Year!

  7. Kim in RI says:

    Great recipe – so, if i don’t use the precooked lentils but dried instead, how long do you think this should cook?

    • Hi Kim! I would totally pre-cook the lentils first and then add them. Just follow the package directions.

  8. Linda H says:

    I made this today. It was really good!. Quite spicy and perfect for this cold winter day.

  9. Jazzy says:

    Just finished making this soup. It’s amazing to say the least. You can’t describe it in words, liquid comfort. I added kale to give it some green. A little like saag. Very yummy!

    • Thank you SO MUCH jazzy!! glad you love the soup!

  10. ClickClack says:

    Wife and I made this soup last night. Fantastic! Turned out thicker than a typical soup; more like an Indian vegetable curry. We doubled the amounts of garlic and onion (’cause we love ‘em) and opted to use a Hot Curry Powder. WHEW! Fiery hot, so next time we will opt for a milder curry — but we are definitely going to prepare this again, probably many times. Just great! Thanks for the recipe.

    • So glad that you liked it! yes- it is a little thicker than usual- it more like a stew or curry- but I love it so much!!

  11. Lesley says:

    We made this soup this weekend…twice. It’s A) the easiest soup ever and B) ridiculously delicious. We had serious negotiations about who got to eat the leftovers.

  12. LisaH says:

    Oh my heavens yes! 20 minutes to yum! And you can even get the jasmine rice in the freezer section at TJ too!

  13. LisaH says:

    Ok back for a review! This recipe is so incredibly flavorful and easy and super fast! You knocked it out of the park again Heather! Definitely going to keep these staples on hands for nights when there is just no time to cook and also upon returns from vacation. Thanks!

  14. Julie van der Veen says:

    Is this the soup Madison liked?

  15. Madison says:

    Omg best soup ever!

  16. Julie Ehret says:

    usually cannot have indian food because i am sensitive to spices. This allowed me to make at home with spices to my liking–very light, but with that flavor blend. Also a great solution for meatless monday or to spice up grilled cheese or BLT’s.

  17. Shawn W. says:

    I have to tell you I just discovered your blog and tried this recipe this weekend. I actually cooked some lentils and had some frozen cooked brown rice in my freezer. I used the roasted red pepper/tomato soup in a carton (because my husband isn’t a huge tomato soup fan). All I can say is – wow. This is amazing and so simple. You have a new fan (but not in a creepy stalker kind of way). I can’t wait to try some more recipes.

  18. Colleen says:

    Hi – I made this soup tonight and your kale salad with pecorino for my in-laws plus some roasted cauliflower (recipe here: http://honestlyyum.com/9358/spicy-roast-cauliflower-and-chickpeas/). My in-laws loved this dinner which always feels good. Thanks for such great recipes that are doable for weeknight entertaining. Now I can’t wait for leftovers for lunch! :) Great to see you! – Colleen

  19. molly says:

    喜歡~~