Tomato Lentil Soup (Printer version)

Vibrant tomato broth with protein-rich lentils creates this wholesome, nourishing bowl ready in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 (14 oz) can diced tomatoes
06 - 1 tablespoon tomato paste

→ Lentils

07 - 1 cup dried brown or green lentils, rinsed

→ Liquids

08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir constantly for 1 minute to release aromatic oils.
04 - Add diced tomatoes with juice, lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil over medium-high heat.
05 - Reduce heat to low, cover with a lid, and simmer for 30 minutes until lentils are tender and fully cooked.
06 - Remove bay leaf. Stir in lemon juice and adjust seasoning to taste with additional salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The lentils create this gorgeous silky texture while still keeping their shape just enough to give you something substantial to bite into.
  • Its the kind of recipe that actually tastes better the next day, which means youre practically giving your future self a gift when you make a big batch.
02 -
  • Never add acidic ingredients like tomatoes and lemon juice until your lentils are fully cooked, or theyll remain stubbornly firm no matter how long you simmer.
  • The soup thickens substantially as it sits, so you may need to add a splash of water or broth when reheating leftovers to bring it back to your preferred consistency.
03 -
  • For an incredible depth of flavor, roast the carrots and onions in the oven before adding them to the pot something I discovered by accident when I was multitasking one Sunday afternoon.
  • Keep the soup at a very gentle simmer rather than a rolling boil to prevent the lentils from breaking down too much and turning mushy.
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