Hearty Tomato Lentil Soup

This Tomato Lentil Soup is a vibrant, nourishing dish that brings Mediterranean flair to your kitchen. With a tangy tomato broth and hearty, protein-rich lentils, it is the perfect wholesome meal for any time of year.

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Combining simple pantry staples like carrots, celery, and onions with the warmth of smoked paprika and cumin, this soup transforms humble ingredients into a flavorful masterpiece that is both easy to prepare and incredibly satisfying.

Ingredients

• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (400 g / 14 oz) can diced tomatoes
• 1 tbsp tomato paste
• 1 cup (200 g) dried brown or green lentils, rinsed
• 5 cups (1.2 liters) vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp ground black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 2 tbsp chopped fresh parsley (optional)
• Juice of ½ lemon

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir for 1 minute to toast the spices.

Step 4

Add the diced tomatoes (with juice), lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.

Step 5

Reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.

Step 6

Remove the bay leaf. Stir in lemon juice and adjust seasoning if needed.

Step 7

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

For a smoother texture, blend part or all of the soup with an immersion blender before serving to create a creamier consistency.

Varianten und Anpassungen

Substitute red lentils for a quicker-cooking, softer soup; just be sure to reduce the simmer time by 10 minutes as they soften faster than green or brown lentils.

Serviervorschläge

This soup is excellent when served with a side of warm, crusty bread or topped with a dollop of non-dairy yogurt for added creaminess.

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Enjoy this healthy, Mediterranean-inspired soup that provides a satisfying balance of protein and fiber. It's a reliable favorite for busy weeknights that the whole family will appreciate.

Recipe FAQs

→ Can I use red lentils instead of brown or green?

Yes, red lentils work well and cook faster. Reduce the simmering time by about 10 minutes. Keep in mind that red lentils break down more, creating a softer, creamier texture.

→ How can I make this soup creamier?

Use an immersion blender to partially or fully blend the soup before serving. This creates a velvety texture while maintaining some chunky bits for interest. You can also add a dollop of non-dairy yogurt when serving.

→ Can I freeze tomato lentil soup?

Absolutely. This soup freezes beautifully for up to 3 months. Let it cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.

→ What vegetables can I add or substitute?

Feel free to add diced bell peppers, zucchini, or spinach. You can substitute parsnips for carrots or use leeks instead of onions. Add heartier vegetables at the beginning and leafy greens during the last 5 minutes of cooking.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight as the spices meld together. Reheat on the stovetop or in the microwave, adding extra broth if the soup has thickened.

→ Why add lemon juice at the end?

Lemon juice brightens and balances the rich, earthy flavors of the tomatoes and lentils. Adding it at the end preserves its fresh, vibrant taste. Start with half a lemon and adjust to your preference.