Tomato Lentil Soup (Print Version)

Tangy tomato broth meets hearty lentils in this vibrant Mediterranean soup, 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 - ½ teaspoon dried thyme
13 - ½ 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 ½ lemon

# How To:

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 constantly for 1 minute to develop spice aromatics.
04 - Add diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 30 minutes or until lentils reach desired tenderness.
06 - Remove bay leaf and stir in lemon juice. Taste and adjust seasonings as needed.
07 - Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The combination of smoky paprika and tangy lemon creates this incredible depth that makes people wonder what your secret ingredient is.
  • Its honestly one of those rare soups that tastes even better the next day, making your lunch prep feel like a gift from your past self.
02 -
  • Adding salt too early can make lentils tough, so I wait until theyre at least partially softened before adjusting the seasoning.
  • The soup thickens considerably as it sits, so dont worry if it seems a bit thin right off the stove.
03 -
  • For an even deeper flavor profile, add a tablespoon of soy sauce or a teaspoon of miso paste along with the vegetable broth.
  • If you have a parmesan rind tucked away in your freezer, toss it into the simmering soup and fish it out before serving for an incredible umami boost that doesnt compromise the vegan status.
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