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Red lentil soup is one of those simple, nourishing dishes that never goes out of style. This is a recipe I’ve been making for decades — I honestly can’t remember where it first came from, only that it’s stayed with me because it’s reliable, comforting, and full of flavour. Made with red lentils, fresh tomatoes, and basil, it’s naturally vegan and becomes beautifully creamy without any cream at all.

If you enjoy cooking with lentils, you might also like this Red Lentil & Pumpkin Dal, which is another comforting, flavourful dish that I’ve made so often.

Side view of a bowl of red lentil, tomato and basil soup showing its creamy texture.

Red Lentil, Fresh Tomato & Basil Soup

Prep Time: 15

Cook Time: 55

Servings: 6 servings

A nourishing, naturally vegan red lentil soup made with fresh tomatoes and basil. The combination of red lentils, tomatoes and basil is delicious, and the soup is creamy without any cream. Perfect feel-good food for any time of year.

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Ingredients

1 cup dried red lentils (about 190g)
Cold water for soaking
2-3 tbsp Olive oil to coat the base of the pot
1 medium onion roughly chopped (≈150 g)
2 small carrots finely chopped (≈150 g)
1 large stalk celery chopped (≈150 g)
2 large cloves garlic roughly chopped
750 ml water
2-3 tsp vegetable stock powder to taste
400 g ripe tomatoes seeded and roughly chopped
15 g fresh basil (or 1–2 tsp dried basil – added earlier)
Extra 125 ml water ½ cup, if needed
Salt to taste
Freshly ground black pepper to taste
To serve optional:
Chopped tomato and herbs (basil or parsley)
Hot buttered toast

Instructions

Soak the lentils

Place the red lentils in a bowl, cover with cold water and soak for 30–60 minutes. Rinse well and set aside.

Start the base

Warm a heavy-based pot over medium-low heat. Add enough olive oil to coat the base.
Add the onion, carrots and celery. Cook gently for about 10 minutes, stirring occasionally, until the onion has softened.
Stir in the garlic and red lentils, tossing to coat with the vegetables.

Add liquid

Pour in 750 ml water and add 2-3 teaspoons of vegetable stock powder. If using dried basil, add it now. Bring to the boil.

Simmer

Cover with a lid, reduce heat to low, and simmer for 20–30 minutes until the lentils and vegetables are soft. Check after 15 minutes and add a little more water if needed.

Prepare tomatoes

While the soup simmers, remove seeds from tomatoes (optional) and then roughly chop. Leave skins on. Set aside.
After the soup has been simmering, add the tomatoes and fresh basil to the pot. Pour in an extra 125 ml water, if the mixture seems too thick. Bring back to the boil, then cover and simmer for a further 10–15 minutes, stirring occasionally to prevent sticking.
Blend the soup with a stick blender, blender, or food processor until smooth.
Taste and season with salt and plenty of freshly ground black pepper.
Serve hot, garnished if desired, with hot buttered toast.

Video

Notes

Seeding the tomatoes reduces acidity, but it’s optional.
For a thicker soup adjust by adding extra lentils or less water.
Dried basil works well or even a spoonful of pesto added after the soup has been blended.

A Beautiful Red Lentil Soup with Fresh Tomato & Basil