Tomato Lentil Soup

My tiny apartment kitchen was filled with the most incredible aroma when I first attempted this soup. I had just moved in and barely knew my way around a recipe, but something about tomato and lentils together made sense. That first pot turned out surprisingly decent, and now its my go-to when I need something comforting but not heavy.

Last winter I made a massive batch for my sister who was recovering from surgery. She texted me three days later asking if there was any left, which I took as the highest possible compliment. Theres something about a warm bowl of red soup that feels like a hug in a bowl.

Ingredients

• Onion: Finely chopped onion creates the foundational sweetness that balances the tomatoes
• Carrots: Diced carrots add natural sweetness and vibrant color to the broth
• Celery: This aromatic vegetable provides depth and subtle savory notes
• Garlic: Fresh minced garlic brings the essential aromatic base
• Diced tomatoes: Canned tomatoes with their juice create the rich, tangy broth
• Tomato paste: This concentrates the tomato flavor and adds body
• Dried lentils: Brown or green lentils hold their shape beautifully during cooking
• Vegetable broth: Quality broth makes a noticeable difference in the final flavor
• Olive oil: A small amount helps sauté the vegetables and carry the spices
• Ground cumin: Earthy cumin adds warmth and Mediterranean depth
• Smoked paprika: This provides a subtle smokiness that elevates the whole soup
• Dried thyme: Gentle herbaceous notes complement the tomatoes perfectly
• Black pepper: Freshly ground adds a gentle spicy kick
• Salt: Essential to bring all the flavors together
• Bay leaf: Adds subtle aromatic depth to the simmering broth
• Fresh parsley: Brightens the final bowl with fresh color and flavor
• Lemon juice: Just enough to brighten and balance the richness

Instructions

Sauté the aromatics:

Heat olive oil in your largest pot over medium heat, then add onion, carrots, and celery. Let them cook for about 5 minutes until they soften and the kitchen starts to smell wonderful.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant. Watch carefully so it does not brown or become bitter.

Toast the spices:

Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir constantly for 1 minute to wake up the spices and deepen their flavor.

Build the soup base:

Pour in the diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir everything together thoroughly and bring to a gentle boil.

Simmer to perfection:

Reduce the heat to low, cover with a lid, and let it simmer for 30 minutes. The lentils should become tender and the broth will thicken naturally.

Finish with brightness:

Fish out and discard the bay leaf, then stir in the fresh lemon juice. Taste and add more salt if needed, then ladle into bowls and sprinkle with parsley.

Save

This recipe became my lunch staple throughout graduate school. Something about sitting down with a hot bowl made even the busiest study days feel manageable.

Making It Your Own

Sometimes I add a handful of spinach or kale during the last 5 minutes of cooking. The greens wilt perfectly into the hot broth and add a nutritional boost without changing the flavor profile much.

Serving Suggestions

A thick slice of crusty bread is the classic accompaniment for this soup. The bread soaks up the flavorful broth and turns every bite into something substantial and satisfying.

Storage And Meal Prep

This soup keeps exceptionally well in the refrigerator for up to five days. The flavors continue to develop over time, making it an excellent candidate for batch cooking and meal prep.

• Cool completely before transferring to airtight containers
• Freeze individual portions for up to three months
• Thaw overnight in the refrigerator and reheat gently on the stovetop

Save

There is nothing quite like watching someone take their first spoonful and see their face light up. Simple food shared with good people is what cooking is all about.

Recipe FAQs

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

Yes, red lentils work beautifully and cook faster. Reduce simmer time by 10 minutes for a softer, creamier texture.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 5 days. The flavors actually deepen and improve after a day or two.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months.

→ What can I serve with this soup?

Crusty bread, warm naan, or a simple side salad make perfect accompaniments. A dollop of yogurt adds creamy contrast.

→ How can I make this soup smoother?

Use an immersion blender to puree partially or completely before serving. This creates a velvety, restaurant-style texture.