Tomato and Lentil Soup
Warm, hearty, and brimming with flavor, this Tomato and Lentil Soup is the ultimate comfort food for chilly days. Packed with wholesome red lentils, vibrant diced tomatoes, and a medley of aromatic spices like cumin, coriander, and smoked paprika, this recipe delivers a rich depth of flavor in every spoonful. Sautéed onions, carrots, and celery create a savory base, while a splash of lemon juice and freshly chopped parsley add a pop of freshness to finish. Naturally vegan, high in protein, and ready in just 50 minutes, this satisfying soup is perfect for a nutritious weeknight dinner or cozy lunch. Serve it with crusty bread for a soul-warming meal everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 400 grams canned diced tomatoes
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes, or until translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the ground cumin, coriander, and smoked paprika to the pot. Stir for 1 minute to toast the spices slightly.
Pour in the canned diced tomatoes, rinsed red lentils, and vegetable broth. Stir to combine.
Add the bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20–25 minutes, or until the lentils are tender.
Remove the bay leaf and use an immersion blender to partially puree the soup for a thicker texture, leaving some chunks for added heartiness. (Alternatively, transfer half of the soup to a blender, puree, then return to the pot.)
Stir in the freshly chopped parsley and lemon juice to brighten the flavors. Adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with additional parsley if desired. Enjoy your Tomato and Lentil Soup!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 40.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4143 mg | 88% | |
*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.
