Tomato Lentil Soup (Printable Version)

Vibrant tomato broth with hearty lentils, Mediterranean spices, and a touch of lemon. A wholesome, protein-packed bowl ready in under an hour.

# 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 can (14 oz) 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
17 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir continuously for 1 minute to release spice aromatics.
04 - Add diced tomatoes with juice, lentils, vegetable broth, bay leaf, and salt. Stir thoroughly and bring to a boil.
05 - Reduce heat to low, cover with lid, and simmer for 30 minutes until lentils are completely tender.
06 - Remove bay leaf and stir in lemon juice. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The combination of earthy lentils with bright tomato creates a perfectly balanced soup that satisfies without feeling heavy.
  • Once you make this soup, youll find yourself reaching for the recipe whenever someone in your household is feeling under the weather or when you need a meal that reheats beautifully throughout the week.
02 -
  • Never add salt until your lentils are already softened, as salt added too early can make them tough and increase cooking time dramatically.
  • The soup thickens considerably as it cools, so dont worry if it seems slightly thin when you first take it off the heat.
03 -
  • For an even richer flavor, roast the canned tomatoes with a drizzle of olive oil at 400°F for 20 minutes before adding them to the soup.
  • Keep a parmesan rind in your freezer to add to the simmering soup (remove before serving) for an incredible umami boost, even though the soup remains completely plant-based.
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