Tomato Lentil Soup

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This comforting tomato lentil soup is a simple and wholesome recipe made with hearty lentils, diced tomatoes, and a blend of flavorful, nutritious vegetables. Perfect for chilly days, it's an easy way to warm up and enjoy a cozy, satisfying meal!

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Keyword: tomato lentil soup

Servings: servings

Calories: 294kcal

Equipment

1 Immersion blender or stand mixer

Ingredients

2 tablespoons extra virgin olive oil
2 carrots diced
2 celery stalk diced
1 yellow onion finely diced
2 garlic cloves minced
2 tomato paste
1 teaspoon paprika powder
½ teaspoon red pepper flakes
½ teaspoon curry powder
salt and pepper to taste
5 cups vegetable broth
1 14-ounce can diced tomatoes
1 cup green or brown lentils rinsed
1 teaspoon dried thyme
2 bay leaves
lemon juice to taste

US Customary - Metric

Instructions

Preheat some olive oil in a pot over medium heat. Then add the carrots, celery, onion, and garlic. Sauté until the aromatics are fragrant.
2 tablespoons extra virgin olive oil, 2 carrots, 2 celery stalk, 1 yellow onion, 2 garlic cloves
Next, add the tomato paste and all spices. Continue to sauté for a few minutes.
2 tomato paste, 1 teaspoon paprika powder, ½ teaspoon red pepper flakes, ½ teaspoon curry powder, salt and pepper
Pour the liquids into the pot, then add the lentils and dried herbs. Stir, cover, and let the soup simmer for 30-40 minutes until the lentils are tender and the soup has thickened.
5 cups vegetable broth, 1 14-ounce can diced tomatoes, 1 cup green or brown lentils, 2 bay leaves, 1 teaspoon dried thyme
Remove the bay leaves. Then blend one part of the soup with an immersion blender or stand mixer to your desire.
Adjust the seasoning as needed and add a squeeze of lemon juice to finish. Garnish, serve, and enjoy!
lemon juice

Nutrition