Lentil Tomato Soup

A light soup, using fresh garden ingredients, perfect for cooler summer evenings serve with fresh made Focaccia Bread!

Lentil Tomato Soup

A light soup, using fresh garden ingredients, perfect for cooler summer evenings!
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Main Course, Side Dish
Cuisine American, Canadian
Servings 8 servings
Calories 400 kcal


  • 2 Cups Red Lentils Dry
  • 8 Cups Water
  • 2 Cups Minced fresh Garden tomatoes
  • 2 1/2 Cups Cubed Potatoes Peeled
  • 4 Cups Garden Carrots Peeled and Chopped
  • 3 Cups Leeks Peel outer layer and mince
  • 4 tbsp Fresh Ginger Grated
  • 1/2 Cup Olive Oil
  • 1 tsp Salt
  • 1/4 Cup Fresh Basil chopped
  • 2 tsp Dried Thyme
  • 2 tbsp Fresh or Dried Oregano chopped
  • 1 tbsp Ground Cumin
  • 1/4 Cup fresh or dried parsley chopped
  • 1/4 Cup Gluten Free Tamari or Soy Sauce
  • 2 tbsp Balsamic Vinegar


  • Cube potatoes, chop carrots, basil, oregano, parsley, leeks. Grate fresh Ginger Root. Sautée all in olive oil until just softened. 5 – 7 minutes. Add fresh chopped tomatoes at end.
  • Add red Lentils, Sautéed ingredients, and 8 cups of water, remaining spices, vinegar, and soy sauce to a medium sized sauce pan. bring to a boil and reduce to simmer for 1 1/4 to 1 1/2 hours until the flavours are released in the soup.
  • Add salt and black pepper to taste. Serve warm with Sun Dried Tomato Focaccia Bread. Enjoy!
Keyword Lentil Tomato Soup, Vegetarian Gluten Free Summer Soups, www.thegourmetgirls.com

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