Half-Moon Lentil and Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A creamy, comforting soup featuring lentils, tomatoes, and a splash of coconut milk, served in half-moon shaped bowls for a whimsical touch. This mediterranean-inspired soups (vegetarian) ready in about 50 minutes pairs red lentils, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

1 cup red lentils
2 medium, diced tomatoes
1/2 medium, finely chopped onion
2 cloves, minced garlic
1/2 cup coconut milk
4 cups vegetable broth
1 tbsp olive oil
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 medium onion and sauté for 3 minutes until translucent. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Step 2: Stir in 1 cup red lentils, 2 diced tomatoes, 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp pepper. Pour in 4 cups vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25 minutes until lentils are tender.
Step 3: Remove from heat and stir in 1/2 cup coconut milk. Let sit for 5 minutes, then puree half of the soup with an immersion blender until smooth. Return the pureed half to the pot and stir to combine.
Step 4: Serve in half-moon shaped bowls or mugs, garnished with a drizzle of olive oil and a sprinkle of fresh thyme.

Frequently asked questions

How long does Half-Moon Lentil and Tomato Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Moon Lentil and Tomato Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Half-Moon Lentil and Tomato Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Moon Lentil and Tomato Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Moon Lentil and Tomato Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.