Red Lentil & Tomato Soup {vegan & gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings 1x


An easy, frugal, nutrition-packed soup made with split peas, fresh peas and mint!



  • 2 teaspoons olive oil
  • 2 green onions,, chopped
  • 3/4 cup dried green split peas, rinsed and drained
  • 6 cups water
  • 3/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 2 cups frozen green peas (no need to thaw)
  • 1/4 cup chopped fresh mint leaves


  1. In a large saucepan or pot, heat the olive oil over medium-high heat. Add green onions and cook, stirring, for 3 to 4 minutes or until softened.
  2. Stir in split peas and water. Bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 45 to 50 minutes or until split are falling apart.
  3. Add the salt, pepper and frozen peas; simmer 10 minutes longer.
  4. Add the mint to the pan; using an immersion blend, puree soup until relatively smooth. Serve!


Storage Tip: Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

  • Category: Soup, Entree
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