Zesty Red Lentil Tomato Soup

This such a great comfort food soup!!!


This is one of my all time favorite soups and one of my staples I make quite often.  It goes great with a dry white wine or a light red like a Pinot Noir.

Zesty Red Lentil Tomato Soup - Recipe at Cali-zona.com

Recipe – 8 – 12 servings

  • 3 Cups Red Lentils
  • 12 Cups Filtered Water
  • 1 Recipe Marinara Sauce
  • 4 Small Potatoes
  • 3 Large Carrots
  • 1 Cup Frozen or Fresh Corn
  • 3 Cloves Garlic
  • 2 Vegetable Bullion Cubes
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika Powder
  • 1 Tablespoon Sea Salt or to Taste
  • Cayenne Pepper to taste (Optional)

* This soup is really good without the vegetables as well.  For extra tomato flavor double the marinara.


Make the Marinara Sauce and simmer

In a soup pot add red lentils, rinse thoroughly and strain

Add water to the pot, whole cloves of garlic and the bullion cubes then bring to a boil, reduce heat to medium for 30 minutes and scoop off the starchy foam

Dice the potatoes and put into a pan with enough water to cover and boil until soft then strain and set aside until the lentils are done

While potatoes are cooking, In a sauté pan add 2 tablespoon of olive oil, carrots & a pinch of salt, then sauté until soft and add to lentils.

Add tomato sauce after lentils are cooked and the potatoes, corn, olive oil and spices

 Simmer for 20 more minutes

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Sesame Lentil Soup With Pureed Roasted Red Bell Peppers

If you’re someone who doesn’t like brown lentil soups, you must try this one before giving up on them! It is incredibly tasty!


I use to make this soup in my restaurant and we sold out every time!  It has a whole different flavor than your typical lentil soup with the yummy Asian flavors.


Recipe: 8 – 10 servings

  • 3 Cups lentils
  • 12 + 2 Cups Filtered Water
  • 4 Red Bell Peppers – roasted
  • 4 Carrots
  • 1 Cup Frozen Corn
  • 1/2 Cup Toasted Sesame Oil
  • 1/4 Cup Brown Rice Vinegar
  • 1/3 Cup Soy Sauce
  • 3 Cloves Garlic
  • 1 Tablespoon Sea Salt
  • 2 Teaspoons Sriracha Hot Chili Sauce (Optional)
  • 1 Cup Sesame Seeds (Optional)


Boil lentils for 25 minutes on medium high heat then add 2 more cups of water

While lentils are cooking roast bell peppers or use already roasted jarred red bell peppers (if jarred in oil, make sure to drain it)

Brown hulled sesame seeds in frying pan on medium heat till golden (optional)

Puree bell peppers in food processor then add puree to soup and stir well

Add toasted sesame oil, brown rice vinegar, soy sauce, sea salt and sriracha hot sauce

Slice carrots and add to a saute pan add carrots, 1 tablespoon of sesame oil, 1 teaspoon soy sauce

Saute for 5 minutes then cover and let steam for 10 more or until soft

Add the carrots and corn to soup

Health benefits:

Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady steam 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 key source of energy for cells in the body, and 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 in excellent shape. They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy.  They are also a good source of potassium, calcium, zinc, niacin and vitamin K. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years

Bell Peppers are matured green bell peppers and have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

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