This healthy and delicious Zesty Red Lentil Tomato Soup is made from red lentils, tomato sauce, carrots, potatoes, onions and garlic. It is a wonderful soup at any time of the year! The combination of red lentils and marinara is downright comforting, it literally soothes the soul!
This is one of my all time favorite soups and a staple I make quite often. Many years ago, my cousin made me a soup very similar to this one, it was so good I had to recreate. It’s the perfect winter soup. It’s filling and satisfying all by itself or serve it with a yummy grilled cheese sandwich.
This Zesty Red Lentil Tomato Soup is great for any time of the year!
8 – 12 servings
- 1/2 White Onion (lighter sauce) or Red Onion (richer sauce)
- 2 to 3 Cloves Garlic
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup of Dry White (lighter sauce) or Red Wine (richer sauce)
- 1 Tablespoon Fresh Oregano
- 1 Jar of Eden Organic Crushed Tomato Sauce for a rich sauce or Bionaturae for a lighter sauce. Or a can of BPA free Muir Glen.
- 1/2 Cup Filtered Water
- 1 1/2 to 2 Teaspoons Sea Salt
Lentils and veggies
- 3 Cups Red Lentils
- 12 Cups Filtered Water
- 3 Small Potatoes – 1/2 inch chunks
- 3 Large Carrots – sliced
- 1 Cup Fresh or Frozen Corn
- 3 Cloves Garlic – whole
- 2 Unsalted Vegetable Bouillon Cube
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Paprika Powder
- 1 Tablespoon Sea Salt or to Taste
- 1/2 Teaspoon Cayenne Pepper or to taste (Optional)
- Optional Garnishes – crushed red peppers, micro sprouts, fresh oregano, chili oil (olive oil & paprika)
Dice the onion then add to a 5 1/2 quart soup pot with 2 tablespoons of extra virgin olive oil.
Saute on medium-high heat until soft and add the mince the garlic. Cook until lightly golden. About 5-7 minutes.
Add oregano, bouillon cubes, dry white or red wine and saute until wine reduces to a syrup.
Add the tomato sauce and pour filtered water into the jar then shake to get all the remaining sauce from the jar, pour in and stir.
Let simmer for 1/2 hour on medium-low heat.
Lentils and veggies
While the marinara is simmering add lentils to a strainer, rinse thoroughly and strain.
Add the water, lentils, carrots and potatoes to the marinara. Bring to a boil over medium-low heat. Cook for about 20 – 30 minutes or until potatoes are soft. As the starchy foam surfaces, you can scoop it off.
After the corn, olive oil, salt and spices.
Simmer on low for 20 more minutes.
It is best after a few hours or the next day.
NOTES * This soup is really good without the vegetables as well. For extra tomato flavor double the marinara sauce.
Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber. They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart, the amount of folate and magnesium is very beneficial for cardiovascular health. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells and is a key component in keeping your brain healthy. Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years. years.
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zeaxanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.