Lentil Tomato Soup from Taste of Home
Warm, hearty, and bursting with flavor, this Lentil Tomato Soup from Taste of Home is the ultimate comfort food that's as nourishing as it is satisfying. Packed with protein-rich lentils, aromatic spices like cumin and paprika, and a medley of vibrant veggies, this one-pot wonder brings together the earthy richness of lentils and the bright tang of tomatoes for a soul-soothing bowl of goodness. Ready in under an hour, it's a perfect choice for busy weeknights or meal prep, offering plenty of servings to feed the whole family. Customize the texture to your liking by blending it partially for a creamy finish or keeping it chunky for a rustic vibe. Garnish with fresh parsley for a pop of freshness and serve it with warm crusty bread for a wholesome, comforting meal. Whether you're a soup lover or looking for an easy vegetarian option, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dried lentils, rinsed and drained
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the lentils, vegetable broth, diced tomatoes (with juice), and tomato paste to the pot. Stir to combine.
Add the bay leaf, dried thyme, ground cumin, paprika, salt, and black pepper to the pot. Stir well.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and discard it.
Use an immersion blender to partially blend the soup for a thicker consistency, or leave it as is for a chunkier texture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 746 mg | 16% | |
*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.
