Quick Lentil Italian Tomato Soup

Total Time
Prep 5 mins
Cook 15 mins

A quick and tasty soup that made with simple ingredients. It was found in Chatelaine Food Express Quickies. Delicious with a dollop of yogurt or sour cream and warm whole wheat pita bread.

Ingredients Nutrition


  1. Saute onion and garlic in olive oil until softened.
  2. Stir in remaining ingredients and bring to a boil.
  3. Cover and simmer for 10 minutes, stirring occasionally.
  4. Serve with a dollop of plain yogurt or sour cream and warm chole wheat pitas.


Most Helpful

This just hit the spot for me. I'm putting into my favorites file. It's such a simple soup, yet so flavorful and delicious. I think the Italian style stewed tomatoes are key to the flavor for this soup. Oh so good. I only used a 14.5 oz. can of the tomatoes and it was enough. I also used vegetable broth to make this a vegetarian recipe. One more thing, I actually forgot that the lentils (mine were green since I couldn't find red) had to be cooked first, and threw them in uncooked. Oops! But, all I had to do was to simmer the soup longer - about double the time - and it worked just fine! Thank you!

LifeIsGood April 20, 2011

This was some fantastic soup. So delicious..mmmmm....I started off cooking the lentils (couldn't find the red ones at my store) But I started to cook 1 cup of lentil and wasn't thinking that it doubles in size so I landed up with 2 cups of lentils, so easy to fix, I just doubled up everything else which worked out great because I freeze them in containers for my lunches anyways. I had used my own homemade chicken stock and used 6 cups of it. I added 2 stalks of celery and some fresh parsley in the soup. I also just simmered it for a bit longer than 20 minutes only cause I find it gives more flavor to simmer longer. When I had it for lunch the next time I added a dollop of greek yogurt and it is delicious both ways. This soup is a definite keeper. Thanks so much for sharing Dreamer...we love it.

FrenchBunny October 03, 2010

Super yummy and easy to whip up! I started cooking my lentils, covered, in some boiling water about 20 minutes ahead of time. I added some extra garlic, but that's all I changed. I found this to be tasty and filling. That cool dallop of light sour cream (as suggested) was perfect. I think fresh cilantro or parsley would be nice in this as well. I will do that next time. Thanx for posting this!

*Parsley* February 17, 2010

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