Tomato Lentil Soup (Printable)

Vibrant tomato broth with hearty lentils, ready in under an hour.

# Ingredient List:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon tomato paste

→ Lentils

07 - 1 cup dried brown or green lentils, rinsed

→ Liquids

08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of ½ lemon

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir continuously for 1 minute to activate the spice flavors.
04 - Add diced tomatoes with juice, lentils, vegetable broth, bay leaf, and salt. Stir thoroughly and bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 30 minutes until lentils are completely tender.
06 - Remove bay leaf and stir in lemon juice. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The lemon juice at the end acts like a light switch turning the deep earthy flavors into something bright and surprising.
  • Lentils are the secret to feeling full without that heavy after meal slump that usually follows a big dinner.
02 -
  • Adding salt too early can sometimes make the lentil skins tough so I always wait until the final simmer to adjust.
  • A splash of water or extra broth might be needed the next day because lentils love to soak up liquid while they sit.
03 -
  • Rinse your lentils in a fine mesh sieve to remove any dust or tiny stones that might be hiding.
  • Try using fire roasted diced tomatoes for a deeper and more complex char flavor in the broth.
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