This vegan Tomato Lentil Soup is the ultimate soup for the soul. Easy to make with a surprisingly irresistible flavor!
Those of you that have been with me for a while know that I love vegan soups.
LOVE.
For a few reasons…
(1) They are usually easy and quick to make.
(2) Typically the batches are large so you can refrigerate or freeze some for another lunch or dinner.
(3) They are the perfect vehicle for getting in the most nutrient-dense ingredients, like legumes, vegetables, and grains.
Not only do soups make it easy to get a healthy and delicious meal on the table, they are deeply comforting and pleasing to the senses.
There is something very soul-enriching in making and eating soups. The chopping and prep calms my mind, the simmering of the stew fills the house with aromatics, and there is a feeling of ‘plenty’ to see a large pot of soup waiting to be eaten on the stove. Indeed, soups are soul-satisfying.
So much for me that I my soups chapter in LTEV is called Vegan Soup for the Soul.
I made this Tomato Lentil Soup with Cumin and Fresh Dill from LTEV recently, and was SO surprised by our daughter’s reaction when I served it. Went something like this:
Daughter: What soup are we having tonight?
Me: I’m not sure if you remember this one, I haven’t made it for a while – have a taste.
Daughter: Yum, I LOVE this soup, this is the soup you made on New Year’s Eve!
That would be New Year’s Eve TWO years ago! I was shocked she remembered it, particularly because I hadn’t given it a quirky name like “Sniffle Soup” – which they know very well. But, their friends joined us that year on New Year’s and when I asked her how she remembered, she said “oh, I remember this soup because we all brought it downstairs and had it with that yummy bread and everyone loved it“. We remember the food we love and memories are created, apparently even as wee ones.
Another food we love is cashew cheese. For this version, I added fresh herbs and a just a couple of sun-dried tomatoes (one of the suggestions in the Truffled Cashew Cheese – recipe is in Let Them Eat Vegan). It pairs fabulously with this Tomato Lentil Soup.
I share this soup with you today, because maybe it’s a little chilly where you are too… or maybe because you’d like to create a few new soup memories.
Tomato Lentil Soup with Cumin and Dill
Ingredients
- 2 tbsp water
- 1 1/2 cups onion chopped
- 3/4 cup celery chopped
- ½ cup carrots chopped
- 4 large cloves garlic
- 2 ½ cups white potato peeled and chopped (OR 1 1/2 cups cooked brown rice, added later, see note)
- 1 – 1 1/2 cups cauliflower chopped
- ½ tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp dill seeds
- 1 tsp dry mustard
- 1 tsp sea salt
- Freshly ground black pepper
- 2 cups red lentils rinsed
- 2 cups vegetable stock
- 3 ½ – 4 cups water more if using cooked rice, see note
- 1 bay leaf optional
- 1 can 28 oz crushed or diced tomatoes
- 2-3 tbsp fresh dill finely chopped
Instructions
- Heat the water in a large pot over medium or medium- high heat. Add the onion, celery, carrot, garlic, potato (if using), cauliflower, cumin seeds, ground cumin, dill seeds, dry mustard, salt, and pepper. Stir, cover, and cook for 8 to 9 minutes, stirring occasionally. Add the lentils, stock, 3 1⁄2 cups of the water, and the bay leaf. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 25 to 30 minutes, until the lentils have cooked through and are softened. Then, add the tomatoes (and brown rice, if using instead of potato), and turn off the heat. Remove the bay leaf, and using an immersion blender, puree the soup until completely smooth. Turn on the heat again to medium-high, and cook the soup for another 5 or more minutes to heat through (you can return the bay leaf to the soup or not). Once reheated, stir in the fresh dill, remove the bay leaf, and serve, sprinkling with extra fresh dill, if desired (chives or green onions are also nice addition, as pictured). Serves 6 or more.
Notes
Recipe from Let Them Eat Vegan.
Have you tried this recipe? What are your favorite soups and go-to vegan stews?
caralyn @ glutenfreehappytummy says
oh my gosh that looks so delicious! that color!! so vibrant and fun! i can’t wait to try this recipe! thanks for sharing!
JULIE says
This soup is delicious! I didn’t have cumin seeds or bay leaf and it was still so good. That’s one of the many things I love about your soup recipes, you can leave some things out and sub with others if needed and they are always winners. We eat soup every season of the year. It’s a perfect way for our 3 year old (and us) to get lots of veggies and nutrition in one delicous bowl. Thanks for all the wonderful soup recipes – yours are featured at our house every week!
Dreena says
Thank you so much Julie! What a treat to read, I’m so pleased your family enjoys many of my soup recipes… I’ll keep ’em coming! Thanks for the note. 🙂
Marsha says
This soup looks great, Dreena! I too am a HUGE fan of soups even in 100 degree weather we have here! I eat inside with the A/C on. 🙂 A couple questions though. I love chunky soups, does this work without pureeing completely. And I’m always in a hurry, have you made this in a crockpot before? Thanks much!
Dreena says
Me too Marsha, soup really is for all seasons! For sure, you don’t have to puree this through if you prefer it more chunky. Also, sometimes I part-puree. Just put in the stick blender and puree in spots. That way it keeps some texture, but adds some creaminess too. I haven’t made this in a crockpot. I’m sure it would work okay though, it seems crock-friendly! Do you do much crockpot cooking?
Marsha says
I try to in the summer. That way I’m not slaving over the stove when it’s over 100 degrees outside. Eek! I was good with eat when I was a meat eater, now I’m learning all over again. 🙂 Lentils seem to work well using a crockpot. Thanks!!
Audrey says
This sounds fantastic, Dreena! I’ve added it to me “to-make” list from LTEV. I love how your daughter has such fond memories of this soup. 🙂 Oh, and that cashew cheese is definitely calling my name!
P.S. Your photos are looking great lately!!
Dreena says
OHHHH, thanks a bunch for noting that Audrey! I’m using a new camera for my photos, and working hard to learn more and bring the yum factor to the screen. I wondered if it was coming through at all – thank you for that feedback. 😀
Bethany says
Hi Dreena! I am SO with you about “sneaking” so much nutrition into soups in order to feed my son! He also happens to love soups, which is a bonus 🙂
My favorite soup ever – hands down – is your Sweet Potato and Lentil Chili from EDBV. I can’t even tell you how many times I have made this. It is PERFECT! I have fed it to countless people, including PICKY omnis, and everyone loves it. Actually, you are my go-to soup person! Out of all the cookbooks I have, I have made your soups more than anyone else’s, by a landslide. One Wild Chick Soup, Moroccan Bean Stew, Mellow Lentil Sniffle Soup..I make these time and again. You may be the “Cookie Queen,” but in my house, you’re also the “Yummy Soup Queen!” 🙂
Audrey says
Totally agree–I love all of Dreena’s fabulous soup combinations. 🙂
Dreena says
Thank you Audrey!!
Dreena says
Bethany, that is SO wonderful to know, thank you!! I love that sweet potato chili too, so I’m glad it’s a hit in your home as well. And, I’m quite happy having more than one crown… one for cookies, one for soups… maybe another for beans… 😉