Simple Lentil and Tomato Soup
Cozy up with a warm bowl of Simple Lentil and Tomato Soup, a wholesome blend of hearty red lentils, tangy diced tomatoes, and aromatic spices like cumin, smoked paprika, and thyme. This one-pot wonder is packed with plant-based protein and vibrant vegetables such as carrots, celery, and onions, making it both incredibly nutritious and satisfying. The rich flavors are deepened with a touch of tomato paste, while a squeeze of fresh lemon juice adds a zesty finish. Ready in just 45 minutes, this soup is perfect for meal prep or a quick weeknight dinner, and it pairs beautifully with crusty bread or a side salad. Garnish with fresh parsley for a pop of color and added freshness. Whether you're vegan, vegetarian, or simply craving comfort food, this red lentil soup will surely become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 1 cup dry red lentils
- 4 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery, and cook for another 3 minutes, stirring occasionally.
Add the ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the canned diced tomatoes (including their liquid), red lentils, vegetable broth, and the bay leaf. Stir well to combine.
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and season the soup with salt and black pepper to taste.
Stir in the lemon juice for brightness just before serving.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5335 mg | 232% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 44.4 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5677 mg | 121% | |
*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.
