Make-Ahead Red Lentil & Tomato Soup – Ben's Herbs Place

by Ben's Herbs Place

Bowl of red lentil and tomato soup topped with a spoonful of yogurt and black pepper

A big pot of red lentil soup is the ultimate Monday meal-prep move. It's budget-friendly, packed with plant protein and fiber, ready in about 35 minutes, and it makes lunches for the whole week. Red lentils cook down into a creamy, tomato-sweet soup that kids tend to love—especially with a spoonful of yogurt on top.

Ingredients (about 6 servings)

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1½ tsp ground cumin
  • ½ tsp paprika
  • 1½ cups dry red lentils, rinsed well
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • ¾ tsp salt, plus black pepper to taste
  • Juice of ½ lemon
  • Plain yogurt and chopped fresh parsley, for serving

Steps

  1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6–7 minutes, stirring, until softened.
  2. Stir in the garlic, cumin and paprika and cook 1 minute until fragrant.
  3. Add the lentils, diced tomatoes, broth, bay leaf, salt and a few grinds of pepper. Bring to a boil, then reduce to a gentle simmer.
  4. Cook, partly covered, 20–25 minutes, stirring now and then, until the lentils are soft and falling apart. Add a splash of water if it gets too thick.
  5. Remove the bay leaf. Stir in the lemon juice and taste for salt. For a smoother, extra kid-friendly soup, blend about a third of the pot with an immersion blender.
  6. Ladle into bowls, top with a spoonful of yogurt, a crack of black pepper and a little parsley. Serve with warm bread or rice.
  7. Meal-prep: Cool completely. Refrigerate in airtight containers up to 5 days, or freeze single servings up to 3 months. Soup thickens as it sits—reheat gently with a splash of water or broth.

Weekly Prep Tips

  • Chop the onion, carrots and celery on Sunday night so Monday's soup is a quick one-pot job.
  • Kids can rinse the lentils, measure spices and stir the pot (with supervision near the stove).
  • Want it heartier? Stir in a handful of chopped spinach or kale in the last 5 minutes, or add diced sweet potato with the lentils.
  • Cooking for a crowd? Double the recipe and freeze half in muffin-tin or small-container portions for grab-and-go lunches.
  • Pack in a thermos with a side of crackers or a grilled cheese for a cozy lunchbox.

One pot, six lunches, and a kitchen that smells amazing. Happy meal prepping! 🍅🌿

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Photo: "Red lentil soup bowl" by jules, licensed CC BY 2.0 via Wikimedia Commons.