Lentil Tomato Soup Recipe - Allrecipes.com
Lentil Tomato Soup Recipe
  • READY IN 45 mins

Lentil Tomato Soup

Recipe by  

"This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  2. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  3. Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2009

I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!

Most Helpful Critical Review
Jan 11, 2008

I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes, so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was, it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves, so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine, it is just the fact that it had to be thinned out so much that caused the lower rating.


25 Ratings

Feb 27, 2005

Wow, I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils, since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!!

Dec 02, 2003

turned out great. the cloves give it a really nice favor. I added a little extra wine and it freezes very well.

Feb 11, 2006

My search for a low-cal lentil recipe led me to this one. I must say, I was a little disappointed at first...nutmeg, cloves, red wine..? But, after it sat a while, I was scarfing it down. Very mediterranean, not just 'a flair'. Will make it again.

Jul 06, 2010

Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter, and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar, it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks.

Feb 04, 2008

I liked it pretty well but my husband didn't. It was quick, inexpensive, easy, and healthy, but possibly not fantastic enough to make again. (Then again, I rarely make the same thing twice.)

Oct 22, 2012

I am apparently the only reviewer so far that did not enjoy the amount of cloves in this recipe. The recipe called for 1/4 tsp and I didn't even add that much, worrying that it would be too strong. I was right - it was all I could smell or taste. I even added an extra can of diced tomatoes, another 1/4 tsp of nutmeg, about 2 tsp each of garlic and onion powder, and and entire extra carton of chicken broth, but it didn't help the overpowering clove taste/smell one bit. Things were even worse the next day. Gross. I'm bummed I wasted the ingredients on this one.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 18.2 g
  • 73%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 535 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Garden Fresh Tomato Soup

See how to make quick tomato soup from scratch.

Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

Gretchen's Tomato Orange Soup

See how to make this comfort food favorite with a bright, delicious twist.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States