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Tomato Lentil Soup

A delightful Tomato Lentil Soup that fills your belly and warms your soul with its rich flavors and comforting texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils (green or brown for best results; rinse before use)
  • 2 cups diced tomatoes (fresh or canned; if using canned, opt for no salt added)
  • 1 unit onion, chopped (a sweet onion adds a nice touch)
  • 2 cloves garlic, minced (fresh garlic is best for flavor)
  • 4 cups vegetable broth (homemade or store-bought; low-sodium recommended)
  • 1 teaspoon cumin (adds a lovely warmth)
  • 1 teaspoon paprika (smoked paprika for an extra flavor punch)
  • to taste Salt and pepper (adjust according to preference)
  • 2 tablespoons olive oil (a good quality extra virgin olive oil)
  • for garnish Fresh parsley (adds a pop of color and freshness)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once it shimmers, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, and a pinch of salt and pepper. Mix everything well to incorporate.
  3. Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the lentils are tender. (Pro tip: stir occasionally to prevent sticking!)
  4. Adjust seasoning as needed, adding more salt and pepper to taste. Garnish with fresh parsley right before serving for that extra burst of flavor and vibrancy.

Notes

This soup can last in the fridge for up to 5 days. Store in an airtight container. You can also freeze it in individual portions for those busy nights.