Simple Lentil and Tomato Soup

Cozy up with a warm bowl of Simple Lentil and Tomato Soup, a wholesome blend of hearty red lentils, tangy diced tomatoes, and aromatic spices like cumin, smoked paprika, and thyme. This one-pot wonder is packed with plant-based protein and vibrant vegetables such as carrots, celery, and onions, making it both incredibly nutritious and satisfying. The rich flavors are deepened with a touch of tomato paste, while a squeeze of fresh lemon juice adds a zesty finish. Ready in just 45 minutes, this soup is perfect for meal prep or a quick weeknight dinner, and it pairs beautifully with crusty bread or a side salad. Garnish with fresh parsley for a pop of color and added freshness. Whether you're vegan, vegetarian, or simply craving comfort food, this red lentil soup will surely become a staple in your kitchen.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 14.5 ounces canned diced tomatoes
• 1 cup dry red lentils
• 4 cups vegetable broth
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery, and cook for another 3 minutes, stirring occasionally.

Step 4

Add the ground cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 6

Add the canned diced tomatoes (including their liquid), red lentils, vegetable broth, and the bay leaf. Stir well to combine.

Step 7

Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender.

Step 8

Remove the bay leaf and season the soup with salt and black pepper to taste.

Step 9

Stir in the lemon juice for brightness just before serving.

Step 10

Serve hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1962.7g)

Amount per serving	% Daily Value*
Calories	1657.6

Total Fat 52.5g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 9.0g
Cholesterol 8.2mg	0%
Sodium 5335.0mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 49.5g	0%
Total Sugars 44.4g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 534.9mg	0%
Iron 27.4mg	0%
Potassium 5677.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 18.2%

Carbs: 54.2%