Tomato Lentil Soup

Experience the comforting warmth of this vibrant Tomato Lentil Soup, a Mediterranean-inspired dish that balances tangy tomatoes with earthy, protein-rich lentils. This easy, one-pot meal is as nourishing as it is delicious, making it a perfect staple for a wholesome meal any time of year.

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With a total cooking time of 50 minutes, this soup allows the flavors of smoked paprika, cumin, and thyme to meld beautifully. The addition of fresh lemon juice at the end brightens the entire dish, creating a balanced and savory bowl of goodness.

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.

Varianten und Anpassungen

Substitute red lentils for a quicker-cooking, softer soup (reduce simmer time by 10 minutes).

Serviervorschläge

Excellent served with crusty bread or a dollop of non-dairy yogurt.

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This Tomato Lentil Soup is a satisfying meal that stores well, making it a great option for leftovers. Enjoy a bowl of this Mediterranean classic and stay warm throughout the season.

Recipe FAQs

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

Absolutely. Red lentils cook faster and break down more, creating a creamier texture. Reduce the simmer time to about 20 minutes since they soften much quicker than brown or green varieties.

→ How long does this keep in the refrigerator?

This soup stores beautifully for 4-5 days in an airtight container. The flavors actually develop and deepen over time, making it an excellent option for meal prep or making ahead.

→ Can I freeze this soup?

Yes, it freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.

→ What can I serve with this soup?

Crusty bread, warm pita, or crackers make excellent accompaniments. For extra protein and creaminess, a dollop of Greek yogurt or coconut yogurt works beautifully as a topping.

→ How can I make this soup more filling?

Consider adding diced potatoes during the simmering stage, or serve with a side of grains like quinoa or rice. You could also increase the lentils to 1.5 cups for a thicker, more substantial bowl.