Hearty Lentil and Tomato Soup
Warm up with a bowl of Hearty Lentil and Tomato Soup, a comforting and nutritious recipe that's packed with vibrant flavors and wholesome ingredients. This soup combines tender red and green lentils, aromatic vegetables, and a flavorful blend of cumin, coriander, and paprika for a subtly spiced base. Slow-simmered with diced tomatoes, vegetable broth, and a hint of lemon juice for brightness, this dish strikes the perfect balance between rich and refreshing. Ready in under an hour and made in one pot, it’s ideal for busy weeknights or meal prep. Garnish with fresh parsley and pair with crusty bread for a satisfying, protein-rich meal that's as nourishing as it is delicious! Perfect for vegans and gluten-free diets, this easy-to-make soup is a must-try addition to your cold-weather recipe collection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 cup red lentils, rinsed and drained
- 0.5 cup green or brown lentils, rinsed and drained
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, ground cumin, ground coriander, paprika, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.
Add the red lentils, green or brown lentils, canned diced tomatoes (with their juice), vegetable broth, bay leaf, salt, and black pepper. Stir well to combine.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
Remove and discard the bay leaf. Use an immersion blender and briefly pulse the soup if you prefer a slightly smoother texture, but leave some chunks for heartiness. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.
Stir in the fresh parsley and lemon juice. Taste the soup and adjust seasoning with more salt or pepper, if needed.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6753 mg | 294% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 53.7 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5805 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
