Tomato Lentil Soup
Prep time
Cook time
Total time
Recipe type: Soup
  • Oil- 1 tbsp
  • Onion, chopped- 1
  • Garlic, chopped- 1 large clove
  • Celery, diced small- 1 stalk
  • Rosemary leaves- from 1 stalk (or add oregano or any other dried herb)
  • Tomatoes, chopped- 3
  • Paprika- ½ tsp
  • Ground cumin- ½ tsp
  • Red lentil- ½ cup
  • Chicken stock or Vegetable stock- 4 cups
  • Ground pepper- ½ tsp
  • Cilantro, chopped- 2 handfuls
  1. Heat a large saucepan over medium heat, add oil.
  2. Add onion, garlic and saute for a few minutes.
  3. Add diced celery and rosemary leaves, cook till celery has turned soft.
  4. Add tomatoes, season with paprika and ground cumin, cook for a minute.
  5. Add red lentil, combine well.
  6. Add 2 cups of chicken stock or vegetable stock and cook covered till red lentil has cooked well.
  7. Add the cooked lentil and tomato mixture into a blender and puree till smooth. Or use a hand blender to puree.
  8. Pour the pureed mixture back to the saucepan.
  9. Add 2 more cups of chicken stock or vegetable stock, ground pepper and let soup come to a slight boil.
  10. Chicken stock has salt in it so no need to add salt, taste and if required add accordingly.
  11. Add cilantro, combine well and cook for a minute.
  12. Remove the pan from the heat.
  13. Serve in soup bowls and enjoy with toasted bread or crackers.
Recipe by Cooking with Thas - Healthy Instant Pot Recipes at