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Gluten-Free Roasted Tomato and Red Lentil Soup
Original recipe: 4 servings · Prep: Under review · Cook: Under review · Total: Under review
By Freeflourish Editorial TeamPublished Apr 23, 2026 | Updated Oct 20, 2026
Mediterranean-inspired
Under review
glutenfreedairyfreeeasycomfortfoodfamilyfriendlykidfriendly
Oven-roasted tomatoes simmered with red lentils, onion and garlic, then blended and finished with lemon.
Prep
Under review
Cook
Under review
Total
Under review
Servings
4
Difficulty
easy
Cuisine
Mediterranean-inspired
Ingredients
Servings
4
- 6 medium ripe tomatoes, halved
- 1 tablespoon olive oil for roasting, plus a little for cooking the onion
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (gluten-free)
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
-
Preheat your oven to 425 degrees F. Line a baking tray with parchment paper.
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Place the halved tomatoes on the tray cut side up. Drizzle with olive oil and sprinkle smoked paprika and ground cumin evenly over them.
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Roast the tomatoes in the oven for 15 minutes until they start to caramelize and become soft.
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While the tomatoes roast, heat a large pot over medium heat. Add a splash of olive oil, then sauté the onion until translucent, about 3-4 minutes.
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Add the minced garlic and cook for another minute until fragrant.
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Add the tomato paste to the pot and stir well with the onions and garlic.
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Once the tomatoes are roasted, add them (including any juices) to the pot along with the rinsed red lentils and vegetable broth.
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Bring the soup to a boil, then reduce heat and simmer uncovered for 12-15 minutes until the lentils are tender.
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Use an immersion blender to purée the soup until smooth or leave slightly chunky, depending on your preference.
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Season with salt, pepper, and lemon juice to brighten the flavors. Stir well.
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Serve hot, garnished with fresh parsley or cilantro.
Preparation
Roast the tomatoes on a tray and finish the soup in a separate pot. Blend only after the lentils are tender.
Timing note
Allow for preparation and preheating, about 15 minutes roasting, bringing to a boil, 12-15 minutes simmering or longer until lentils are tender, and blending.
Ingredients
Use labeled gluten-free broth and packaged ingredients. Ingredient changes can alter cooking time and texture.
Storage
Refrigerate promptly in covered containers for up to 4 days. Reheat leftovers to 165°F (74°C).
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