Vibrant Tomato Lentil Soup (Printable)

Tangy tomato broth meets protein-rich lentils in this nourishing, easy Mediterranean bowl ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 (14 oz) can diced tomatoes
06 - 1 tablespoon tomato paste

→ Lentils

07 - 1 cup dried brown or green lentils, rinsed

→ Liquids

08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of 1/2 lemon

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir continuously for 1 minute to release the spice flavors.
04 - Add the canned diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 30 minutes or until lentils are completely tender.
06 - Remove the bay leaf from the soup. Stir in the lemon juice and adjust salt and pepper to taste.
07 - Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a production.
  • The protein from the lentils keeps you satisfied without any meat, and the tangy tomatoes make every spoonful interesting instead of just filling.
  • Your kitchen smells incredible while it cooks, and somehow that alone makes you feel like you're doing something right.
02 -
  • Don't skip rinsing the lentils—they get dusty in storage and a quick rinse under cold water makes a real difference in the final texture and taste.
  • Brown and green lentils take the full 30 minutes to become truly tender, but they won't turn to mush like red lentils would—that texture difference is what makes this soup feel special instead of like something was overcooked.
03 -
  • Taste as the soup is simmering, not just at the end—you'll catch any adjustments early and understand how the flavors develop over time.
  • That moment when you squeeze the lemon into the finished soup is when everything clicks into place, so don't skip it even if you're in a rush.
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