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Exotic Spiced Lentil and Tomato Soup

by July 21, 2015

Soup isn’t a popular meal at our house. I love it, Kevin loves it, but we both love different kinds. Kevin’s idea of a good soup is broth + MEAT. My idea of a good soup is vegetables, meats, lentils, and spices. Kevin wont have anything to do with eating the soup that I like and I refuse to make broth and meat soup. Gross. So when I plan on whipping up a batch, I make sure it’s when my homemade frozen meal stores are dwindling. For a very minimal effort [this soup can be made in less than 30 minutes] you can make enough portions for over a weeks’ worth of frozen meals! Keeping these frozen portions stocked in the freezer means that Kevin and I don’t have to fight over who wins for the dinner selection. He can have his meat and I can eat my beautiful soup. A dinner that is enjoyed in under 10 minutes with not one pot to clean afterward.

On with the eats…

This soup really surprised me. I usually get sick of eating the same soup day in and day out, but not this one. I’ve had it a bunch of different ways this week:
  • [cold] over top of spinach
  • with crushed sesame socca crackers [replaced the sesame with flax seeds]
  • poured on top of a warm bed of rice [favorite!]
Mm mm delicious!  
Exotic Spiced Lentil and Tomato Soup
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
This soup shares many of the tastes you’d find in a curry, but is light and playful and combines fantastically with a warmed grain or crackers.
  • 2 cups green lentils, cooked
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced small
  • 2 cloves garlic, minced
  • 2 tablespoon fresh ginger, grated
  • 2 carrots, diced – do not peel!
  • 10 hot house tomatoes, diced
  • ½ cup tomato paste
  • 2½ cups water + 1.5 cubes of vegetable bouillon OR 2½ cups vegetable stock
  • 3 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground anise seed
  • ½ teaspoon dried thyme
  • ½ teaspoon whole mustard seed
  • ½ teaspoon himalayan rock salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ⅛ teaspoon ground all spice
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • cayenne pepper to garnish – can also be added into the soup while cooking
  1. Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
  2. Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
  3. Remove from heat and serve with a sprinkle of cayenne to those that want it.
View Nutritional Information (once on page scroll down) Nutrition stats [1 cup]: calories 206; fat 2.5g; carbohydrates 34g; dietary fiber 14.5g; sugars 5g; protein 13g Do you make different meals for the different diets/food preferrences in your house? What tricks do you use to make meal time a bit easier?

This entry was tagged: freezable, lentil, soup

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Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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