Tomato and Red Lentil Soup
Bright tomato and red lentil soup flavored with sumac. Easy, tangy, vegetarian-friendly, and great for make-ahead meals.
This recipe is my attempt to create a soup similar to the one served at Reza’s restaurant. The secret ingredient is sumac. Sumac is a sour spice used almost like salt in some parts of the Middle East. It’s also an ingredient of za'atar, a table seasoning frequently sprinkled on flat breads.
Submitted by: Marilyn from n/a, Illinois
Yield: Serves 4-6
- Sumac adds a lemony, tangy brightness that defines the soup’s flavor.
- Blend and strain the base before adding red lentils to remove skins and control texture.
- Add lentils near the end and simmer gently to avoid a mushy result; finish with lemon or yogurt to brighten.
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Preparation Instructions:
- Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and chicken stock.
- Simmer for about 20 minutes, season, and let it cool. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds. Add the lentils and return to a low simmer.
- Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
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More About This Recipe
Serve with a dollop of yogurt on top.
Frequently Asked Questions
What is sumac and why use it in this soup?
Sumac is a tangy, lemony spice common in Middle Eastern cooking. It brightens the tomato base and adds a pleasant sour note that lifts the soup without extra acidity.
Can I substitute sumac if I do not have it?
Yes. Use lemon juice or a splash of vinegar for acidity, or try tamarind for fruity sourness. The flavor will differ, so start small and adjust to taste.
How do I keep the red lentils from getting mushy?
Rinse lentils, then add them only after you strain the blended tomato base. Simmer gently and start checking for doneness at about 15 minutes. Stop cooking when tender but still holding shape.
Can I make this soup vegetarian or vegan?
Yes. Swap chicken stock for vegetable broth and use plant-based yogurt for the garnish if you want a dairy-free option.
Do I have to strain the soup after blending?
No. Straining removes tomato skins and seeds for a smoother texture, but you can skip it for a chunkier, more rustic soup. Skipping strain will also thicken the soup more once lentils are added.
Can I freeze this soup and how should I reheat it?
Yes. Cool completely, transfer to airtight containers, and freeze up to 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stove. You may need to adjust seasoning and add a splash of water or stock if it thickens.
How should I finish and serve the soup?
Stir in chopped parsley and sumac near the end. Add a squeeze of lemon if you want more brightness. Serve with a dollop of yogurt or a drizzle of olive oil and crusty bread.
What is sumac and why use it in this soup?
Sumac is a tangy, lemony spice common in Middle Eastern cooking. It brightens the tomato base and adds a pleasant sour note that lifts the soup without extra acidity.
Can I substitute sumac if I do not have it?
Yes. Use lemon juice or a splash of vinegar for acidity, or try tamarind for fruity sourness. The flavor will differ, so start small and adjust to taste.
How do I keep the red lentils from getting mushy?
Rinse lentils, then add them only after you strain the blended tomato base. Simmer gently and start checking for doneness at about 15 minutes. Stop cooking when tender but still holding shape.
Can I make this soup vegetarian or vegan?
Yes. Swap chicken stock for vegetable broth and use plant-based yogurt for the garnish if you want a dairy-free option.
Do I have to strain the soup after blending?
No. Straining removes tomato skins and seeds for a smoother texture, but you can skip it for a chunkier, more rustic soup. Skipping strain will also thicken the soup more once lentils are added.
Can I freeze this soup and how should I reheat it?
Yes. Cool completely, transfer to airtight containers, and freeze up to 2 to 3 months. Thaw overnight in the fridge and reheat gently on the stove. You may need to adjust seasoning and add a splash of water or stock if it thickens.
How should I finish and serve the soup?
Stir in chopped parsley and sumac near the end. Add a squeeze of lemon if you want more brightness. Serve with a dollop of yogurt or a drizzle of olive oil and crusty bread.
Deeeeelish!!!!
Loved it. I didn’t have any celery so used a red pepper. Added another 15 oz can of tomatoes, used 2.5 tsps. sumac, didn’t have any lemon juice so used 3Tbsp fresh squeezed lime juice, also doubled lentils.
This is truly a delicious recipe! I would recommend using two teaspoons of sumac instead of one for optimal flavour.
Made this, along with Taco Soup and Potato Soup, with some friends to eat after baby boy was born. He was born 3 days later! [Lentils are a fab source of protein for nursing moms.] Originally looking for a recipe with sumac. Since we like lentils so much, I doubled lentils and added another 1-2 cups of liquid.
Thank you. I’ve been trying to recreate Reza’s lentil soup for years.
This simple, easy to make soup is delightful. I will make it again soon.