Lentil Tomato Soup
Warm your soul with a bowl of hearty Lentil Tomato Soup, a comforting and nutritious blend of red lentils, tangy diced tomatoes, and aromatic vegetables like onion, carrot, and celery. Infused with the earthy flavors of cumin, smoked paprika, and thyme, this easy-to-make one-pot recipe is perfect for cozy weeknight dinners or meal prepping. Ready in just 45 minutes, it offers a rich, satisfying texture that can easily be customized to your liking—leave it chunky or blend it for a smoother finish. Add a splash of lemon juice for a zesty kick and garnish with fresh parsley for a pop of brightness. This vegan and gluten-free soup pairs beautifully with crusty bread, making it a wholesome and delicious choice for all seasons.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup red lentils, rinsed
- 1 15-ounce can canned diced tomatoes (unsalted)
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes, until translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the cumin, smoked paprika, and dried thyme. Stir and cook for 1 minute to toast the spices.
Add the rinsed red lentils, canned diced tomatoes (with their liquid), vegetable broth, and water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the lentils are tender.
Season the soup with salt and black pepper. Adjust seasoning to taste.
For a creamier texture, you can use an immersion blender to partially blend the soup, or leave it as is for a chunkier consistency.
Stir in the optional lemon juice for a touch of brightness.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 39.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3881 mg | 83% | |
*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.
