Tomato Lentil Soup

A vibrant, nourishing soup featuring a tangy tomato broth and hearty, protein-rich lentils—perfect for a wholesome meal any time of year. This Mediterranean-inspired dish is easy to prepare and brings comfort to any table with its deep, aromatic flavors.

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The combination of earthy lentils and bright tomatoes creates a balanced dish that is as healthy as it is delicious. Infused with smoked paprika and cumin, this soup offers a subtle warmth that makes it an ideal choice for both lunch and dinner.

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. This will create a thicker, creamier consistency while still keeping some of the hearty lentil texture.

Varianten und Anpassungen

Substitute red lentils for a quicker-cooking, softer soup. If using red lentils, reduce the simmer time by approximately 10 minutes as they break down much faster than brown or green varieties.

Serviervorschläge

This soup is excellent when served with a side of crusty bread for dipping or a dollop of non-dairy yogurt on top to add a cooling richness to the tangy broth.

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Enjoy this wholesome, high-protein meal that is as simple to prepare as it is delicious. It stores well in the refrigerator, making it a fantastic option for healthy meal prepping throughout the week.

Recipe FAQs

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

Red lentils work wonderfully and cook faster—reduce simmer time to about 20 minutes. They'll break down more, creating a creamier texture. Perfect if you prefer a thicker, more stew-like consistency.

→ How long does this keep in the refrigerator?

Stores beautifully for 4-5 days in an airtight container. The flavors actually deepen and meld together, making it even more delicious the next day. Just reheat gently on the stove, adding a splash of broth if needed.

→ Can I freeze this for later?

Absolutely! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stove. The lentils hold their texture well after freezing, making it ideal for meal prep.

→ What can I serve with this soup?

Crusty bread is classic for dipping. A dollop of coconut yogurt adds creaminess, or try a drizzle of olive oil with extra parsley. It also pairs perfectly with a simple green salad or roasted vegetables for a complete meal.

→ How can I make this soup creamy without dairy?

Blend a portion with an immersion blender for partial creaminess while keeping some texture. Alternatively, stir in a few tablespoons of coconut milk or tahini right before serving for a velvety, rich finish.