Red Lentil, Roasted Tomatoes, and Dill Soup

This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes! I love this soup in any consistency. It also makes a satisfying meal served over rice and roasted cauliflower along with steamed greens of any kind.


  • 2 TBS organic butter
  • 1 large Vidalia or sweet onion, chopped (to equal about 3 1/2 -4 cups worth)
  • 2 cups red lentils (rinsed)
  • 6 1/2 water
  • 2 pounds fresh tomatoes – cut into wedges
  • 5 cloves garlic slightly smashed and sliced
  • 1 tsp salt – or to taste
  • fresh black pepper
  • 3-4 TBS of fresh dill, finely chopped


Preheat oven to 425 degrees.

Saute onion and garlic in soup pot with butter. Cover pot for about six minutes, until onion is just translucent. Add water and lentils.

Cover lightly and bring to a gentle boil. Lower heat and simmer until lentils are tender, about 50 minutes.

While lentils cook, place chopped tomatoes in baking dish with the sliced garlic cloves. Drizzle a little of olive oil & sprinkle salt and pepper over them.  Roast or bake on 425 until they brown and wilt, about 30 minutes. (Check at 25 minutes to ensure they don’t burn.)

Add roasted tomatoes with all juices to the soup pot. When lentils are soft, add salt, pepper, and fresh dill. Mix gently and taste. Adjust seasonings if needed. Enjoy.

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