Lentil Tomato Soup
Published April 26, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons unsalted butter
- 1⅓cups heavy cream
- 2medium shallots, finely chopped
- 1(28-ounce) can whole tomatoes
- 1(15-ounce) can lentils, rinsed
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
548 calories; 41 grams fat; 26 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 14 grams protein; 996 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium pot over medium heat, melt the butter. Carefully add 1 cup heavy cream and bring to a boil over medium-high. Reduce the temperature to medium and simmer, occasionally stirring for 5 minutes, until the cream thickens, reduces to about a third of its initial volume, and resembles melted cheese while developing brown bits around the pot.
- Step 2
Add the shallots and continue stirring for 4 to 5 minutes, until there’s very little cream at the bottom and caramelized brown bits all around the sides of the pot.
- Step 3
Add the tomatoes and their juices, crushing them with your hands as you add them to the pot, or crush them inside the pot, using a potato masher. Add the lentils, 2 cups of water and a big pinch of salt to season all the liquid. Scrape the brown bits off the bottom and sides of the pot into the liquid, using a wooden spoon or spatula.
- Step 4
Bring to a boil over medium-high. Partly cover the pot with a lid and boil, stirring occasionally, for 15 minutes. Add the remaining ⅓ cup of cream and season with more salt, if needed.
- Step 5
Serve right away, or blend the soup using an immersion blender until as creamy as desired.
Private Notes
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Cooking Notes
dv
I really don’t understand people who won’t bother to cook a recipe but still feel they must write nonsense about too much sodium in lentils and in tomatoes (what? seriously?). If you don’t want to try a recipe with heavy cream and butter, then don’t eat it but leave the rest of us alone. Keep it for yourself, absolutely nobody cares if you think eating butter will get you out of shape. Also: ever been to France? Sheesh… This was delicious, btw.
beth
This was seriously delicious! In the pot I used I had to cook it longer to get the described effect in the cream both in step one and step 2 so I wonder if the people who found it flavorless maybe needed to cook it longer to bring out browned butter flavor. I think I needed a bigger pot. I had to double the time in both steps. So I recommend making sure the cream is as described before moving on regardless of time. And don’t add tomatoes till you have seen some browning. The result is so yummy
RosebudTX
Had to update after making a second time. First time used canned Westbrae lentils and two 14 oz cans store brand no salt canned tomatoes (my usual go to). Second time cooked 3/4 dry cup of red lentils (googled to get that can equivalent) and used San Marzano tomatoes thinking both could only add to the flavor. I was wrong. Second time was just okay, while first time was wow! Not going to veer from my original ingredients again because this can be a great soup.
Dian
Thank you Beth! I did as you suggested, cooked a little longer until brown butter flavor arrived. Fantastic. Great tip. Got new go to meal for unexpected guests.
RosebudTX
Served to 3 people with varied tastes last night. All agreed it was delicious—going in my favorites folder! Used basic store brand no salt canned whole tomatoes. Tho’ description mentioned browned butter, instructions did not, so I did brown it (though never got the browned bits in pan instructions mentioned). My shallots may have been on the larger side. Westbrae canned lentils (brown). Diamond Crystal salt fairly liberally as per instructions. Stick blender until smooth. Incredibly flavorful!
Sarah Duran
I made this vegan using vegan butter and vegan creamer and it was great! I also added the red lentils raw and it worked well.
Connie
What kind of lentils, brown, red?
ccfca
So yummy! Didn’t have shallots so used white sweet onion - fine. Used 15 oz of dried cooked red lentils (I over cooked them, so need to work on that next time). I used an immersion blender, but still had a little bit of grit, so maybe my lentils were too roughly cooked? Regardless, flavor was delish. Added a dash of cayenne. In the future, added herbs like bay or thyme could be nice, but keep it light and simple.
phase change!
Anyone else’s cream clarify and turn into what looks like melted butter towards the end of the final cook down with the shallots?
Alexandra
No pepper?
Sarah
Made with a can of San marzano tomatoes and I used 1 cup of dried red lentils. Cooked lentils before adding. I assumed it would need more spice but it was perfect. My spouse who usually doesn’t like tomato soup loved it. I did not add extra cream at the end. Will definitely make again.
Donia
Canned lentils are specified in the recipe-- they are already cooked. Adding the same volume of uncooked lentils will result in disproportionate legumes, plus they will use up much of the fluid for plumping.
RD Carleson
There's lots of really good tomato soup recipes but this wasn't one for me. It needed more flavor. That plus the major fat components, heavy cream and butter means I'll never make it again. If a recipe is going to be unhealthy it better be heavenly enough to carry the day. It didn't.
b a k
Good, but a little flat as written. I added a bay leaf, a tablespoon or so of sherry vinegar and half a tablespoon of Accent and simmered further before pureeing. Made the soup sing!
Annie
Excellent soup. Works well with Eric Kim's grilled cheese sandwiches as an alternative tomato soup.
Alex Block
I only had a little cream in the house, so I made this with 1/2 c cream and 2 T butter. No final addition of more cream, since I didn't have any. Used 1 c dried red lentils with an extra cup of water and 3 shallots (they were old). Tossed in a couple chopped fresh tomatoes at the end. I really liked the result, though admittedly, I haven't tasted the original version for comparison. Will definitely make again.
Narcissa
At a certain point, when I tasted it, I was very skeptical of this recipe but by the time it had cooked down, I discovered, it was truly delicious.Family agreed.And I'd forgotten some of the cream and not gotten enough brown on the onions!
Delilah7
Coconut milk for the win! Everything else the same. Well, except add home made lentils and fresh tomatoes. Winner all round. Love the robust roast tomato flavor. Make it.
Haldon L.
How much extra time did you allow for the dried lentils? I always have those, and would prefer to use them over buying an extra can of something.
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