Vegan Indian Tomato Lentil Soup for the Week – Only $.22/serving!

Homemade Indian Tomato Vegan Lentil Soup

This post contains affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

stars against a blue background

Every Sunday, I make a big batch of soup for the upcoming week.  We usually have it for dinner the night I make it with a salad or bread, etc.  During the following week, my husband likes to bring soup every day to work (and he is totally fine with eating the same thing every day 🙂 ).   I have about 5 soups in my rotation.  This week, I made an Indian Tomato-Lentil Soup.  This is one of my favorites!  The spices and fresh ginger really make it sing, so don’t omit them!  I was planning to make a Caesar salad to go with it, but had to go with Plan B due to the romaine recall.  I decided to add spinach to the soup to get our greens, and it was really good!

Recipe is adapted from the cookbook “Weight Watchers Versatile Vegetarian”.

Indian Tomato-Lentil Soup

Note: I quadruple the ingredients as written, which yields the amount shown in my photo.  It will keep for a week in the fridge, or you can freeze for longer storage.

Bowl of homemade Indian lentil tomato soup with vegan ham on top
I added some cut-up pieces of my leftover vegan Easter ham to this bowl.


1 inch piece fresh ginger, peeled

4 garlic cloves, minced

1.5 cups canned whole tomatoes (equivalent to a 15.5 oz. can) slightly drained

1 cup dried lentils

frozen chopped spinach, thawed and water squeezed out (I used about 1 cup); any other fresh or frozen greens would also work well

1 tsp. granulated onion

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. salt


2 tsp. fresh lemon juice

1/4 c chopped cilantro


Place the ginger, garlic and tomatoes in a blender and process until tomatoes and ginger are chopped.

Rinse lentils, and place in a stock pot with 4 cups of water.  Bring to a boil over high heat.

When lentils start to boil, add tomato blender mixture, along with the onion, cumin, and coriander.  Turn heat down to a simmer.

Simmer uncovered until lentils are tender, stirring occasionally, about 1 hour.

Add salt, optional lemon juice, and cilantro.  Taste, and adjust for salt.


Cost: The total cost of making this large batch of soup (a quadruple recipe) was about $4.50.  It easily made 20 large servings.  This equals $.22/serving!

How I  achieve this price: I buy lentils in 1 lb. packs at the Grocery Outlet for $1, large cans of tomatoes at Smart Food Service for $.40/lb., and frozen spinach (also at Smart Food Service) in a 3 lb. pack for $1.06/lb.

Note:  The soup will thicken up a bit after it cools.  (I took the photo right after I had made it).  The original recipe called for pureeing some of it, but I tried that once and preferred this texture better.


Leave a Reply

Your email address will not be published. Required fields are marked *

The Penny Pantry

The Penny Pantry