A simple and nutritious soup that is great for lunch or dinner! Tomato and Lentil Soup is a meatless soup that can be vegetarian or you can make it with chicken broth. The lentils and black beans make this soup so filling even without meat.
This savory soup is one I have been loving for lunches this winter! My husband is not a fan of lentils or beans, so I make recipes like this for lunch for myself and my kids.
This soup is perfect to meal prep for lunch for us because I can easily reheat on the stovetop each day. I have a 3 year old and a 9 month old and they both love this soup! I love all the nutrition that I’m able to give my kids with this soup.
Black beans and lentils are both high in protein, which means that this meatless soup is still able to fill us up.
I’ve made this soup with canned tomatoes and with fresh tomatoes. It tastes delicious both ways! You can use whatever you have on hand. Canned tomatoes make this soup faster to make, but the fresh tomatoes are especially flavorful.
You can also add fresh or dried basil depending on what you have in the house.
I don’t soak the lentils beforehand since lentils cook fairly quick without soaking. But if you prefer, you can soak the lentils for a few hours or overnight before making the soup. It will cut the cooking time in half so this soup can be made even quicker.
This soup is wonderful as a first course for your meal, a meal prep lunch for the week or dinner on meatless Monday!
Is this soup vegetarian/vegan?
Yes! If you use vegetable broth, this soup is completely vegetarian and vegan. I like to use chicken bone broth or chicken broth, but vegetable broth is delicious in this soup as well.
Can I freeze this soup?
Absolutely! This soup is so easy to freeze and reheats great. To freeze this soup, let it cool completely and then transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and then transfer to a large pot to reheat on the stove top. You may need to add a little extra broth when you reheat.
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- 1 tbsp olive oil
- 1 small onion, diced
- 1 tbsp minced garlic
- 28 oz can diced tomatoes (or 2 large tomatoes, diced)
- 15.5 oz can black beans (drained and rinsed)
- 4 cups broth (chicken or vegetable)
- 1 cup lentils (dry)
- 1 tbsp chopped basil (dried or fresh)
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-5 minutes or until the onion is tender and fragrant.
- Add the diced tomatoes (and the liquid in the can), black beans, broth and lentils. Stir and bring to a boil. Once it begins to boil, drop to a simmer and cover. Cook for 20-30 minutes or until the lentils are tender.
- Serve immediately. I like to serve this soup with some grated parmesan cheese and crusty bread.
Freezing: This soup freezes great! Allow to cool completely and then transfer to a freeze bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat in a pot on the stovetop. If needed, add some extra broth when reheating.