This riff on the classic tomato soup and grilled cheese combo is the perfect rainy day meal. Red lentils add protein to an otherwise protein-lacking meal. They cook down in a tomato coconut broth to create a creamy, hearty tomato soup. Served up with a crispy golden slice of parmesan coated bread for dunking. Mmmm…
Ingredient highlight
Canned tomatoes! While we often think that the freshest produce is the most nutritious, think again! Canned tomatoes actually have a much higher concentration of nutrients like calcium, iron, and lycopene (the superstar antioxidant found in tomatoes).
PRO TIP: whole peeled canned tomatoes are the least processed and purest form of canned tomatoes. They’re all I use when I make tomato sauce. Diced tomatoes have calcium chloride added to them so that the chunks don’t break down, adding a flavor and texture that I find unpleasant!
(See video for more canned tomato tips!)
Servings 4
Prep Time 5 minutes 
Cook Time 25 minutes 
Total Time 30 minutes Ingredients
- 1 tbsp olive oil
- ½ yellow onion, chopped
- 1 ½ tsp kosher salt, divided
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup red lentils
- 1 (13.5 oz) can unsweetened full-fat coconut milk
- 2 cups water
- 1 (28 oz) can whole peeled tomatoes
For the Parmesan toast:
- 4-8 slices of crusty bread (or just use whatever bread you have!)
- Olive oil
- ⅓-½ cup grated parmesan
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large pot, warm the olive oil over medium heat. Add the onion and ½ teaspoon salt and cook until softened, stirring occasionally, about 5 minutes.
- Add the garlic, tomato paste, thyme, and oregano and cook, stirring occasionally, for about 30 seconds.
- Stir in the lentils, coconut milk, water, and remaining 1 teaspoon salt. Stir in the tomatoes and their juices, using your hands to crush the tomatoes into small chunks as you add them to the pot (see video and be careful of splatter!). Bring to a boil, then reduce the heat to low and simmer until the lentils break down, about 20 minutes, stirring halfway. Taste and add more salt, if needed.
- While the soup simmers, make your parm toasties! Drizzle each slice of bread with olive oil. Top generously with enough parmesan to cover. Bake until the parmesan is melted and the bread is crispy and golden on the edges, about 10 minutes.
- Serve the soup drizzled with good olive oil and some fresh black pepper with the parm toasts for dunking.
- The soup will thicken in the fridge. Enjoy it nice and thick or just stir in some water. Taste and add more salt, if needed.
Items you can prep ahead (optional)
- Chop ½ yellow onion
- Chop 3 cloves garlic
- Grate ½ cup parm
- Make soup
Substitutions:
- To make vegan: skip the parm and just toast in the oven with olive oil
- To make gluten-free: use gluten free bread or skip the bread
- Skip the lentils if you’d like. Just try and add some other form of protein (shredded chicken, meatballs, etc…
- Stir in some spinach or kale for some greens
Storage:
- Store leftover soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months
- Store parmesan toasts in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- The soup will thicken in the fridge. Enjoy it nice and thick or just stir in some water until it reaches the right consistency. Taste and add more salt, if needed.
- Warm up your parm toasts in the oven at a low temperature or pop them in your toaster or toaster oven – just be careful not to burn the cheese! They’re also fine just eaten cold and dunked in hot soup!
Servings 4 Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Ingredients
- 1 tbsp olive oil
- ½ yellow onion, chopped
- 1 ½ tsp kosher salt, divided
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup red lentils
- 1 (13.5 oz) can unsweetened full-fat coconut milk
- 2 cups water
- 1 (28 oz) can whole peeled tomatoes
For the Parmesan toast:
- 4-8 slices of crusty bread (or just use whatever bread you have!)
- Olive oil
- ⅓-½ cup grated parmesan
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large pot, warm the olive oil over medium heat. Add the onion and ½ teaspoon salt and cook until softened, stirring occasionally, about 5 minutes.
- Add the garlic, tomato paste, thyme, and oregano and cook, stirring occasionally, for about 30 seconds.
- Stir in the lentils, coconut milk, water, and remaining 1 teaspoon salt. Stir in the tomatoes and their juices, using your hands to crush the tomatoes into small chunks as you add them to the pot (see video and be careful of splatter!). Bring to a boil, then reduce the heat to low and simmer until the lentils break down, about 20 minutes, stirring halfway. Taste and add more salt, if needed.
- While the soup simmers, make your parm toasties! Drizzle each slice of bread with olive oil. Top generously with enough parmesan to cover. Bake until the parmesan is melted and the bread is crispy and golden on the edges, about 10 minutes.
- Serve the soup drizzled with good olive oil and some fresh black pepper with the parm toasts for dunking.
- The soup will thicken in the fridge. Enjoy it nice and thick or just stir in some water. Taste and add more salt, if needed.
Items you can prep ahead (optional)
- Chop ½ yellow onion
- Chop 3 cloves garlic
- Grate ½ cup parm
- Make soup
Substitutions:
- To make vegan: skip the parm and just toast in the oven with olive oil
- To make gluten-free: use gluten free bread or skip the bread
- Skip the lentils if you’d like. Just try and add some other form of protein (shredded chicken, meatballs, etc…
- Stir in some spinach or kale for some greens
Storage:
- Store leftover soup in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months
- Store parmesan toasts in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- The soup will thicken in the fridge. Enjoy it nice and thick or just stir in some water until it reaches the right consistency. Taste and add more salt, if needed.
- Warm up your parm toasts in the oven at a low temperature or pop them in your toaster or toaster oven - just be careful not to burn the cheese! They’re also fine just eaten cold and dunked in hot soup!
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I loved this soup. Great for a weekend lunch!
Agreed! And freezes beautifully. Enjoy!
This is one of my favorite recipes for several reasons… easy, easy to make, very hearty and filling (i added the spinach), and great flavor and love the lentils.
Thanks Laura!