Tomato lentil soup is an easy vegan recipe loaded with healthy veggies, green or brown lentils, and a unique combination of cumin, smoked paprika, and cinnamon. It makes big bowls of nutritious and delicious comfort worthy of seconds.
The only thing better than a big pot of simmering soup on a chilly day is dishing up hearty bowls with the satisfaction filled with healthy ingredients that fill you up and keep you going. This Lentil and tomato soup recipe is one of my favorites, right next to veggie French lentil soup.
It combines traditional soup ingredients like onions, celery, and carrots with added tomato paste and tomatoes, 3 main spices, lentils, and broth. If you're a soup-making beginner, this is a great soup to start with. And with flavor like this, you ditch canned soups forever.
Table of Contents
Why You'll Love This Recipe
- Developed and tested with no added oil, so it's whole food plant-based diet complaint.
- Makes a big batch that's freezer-friendly and perfect for reheating and take-along lunches.
- A budget-friendly recipe with simple ingredients and pantry spices.
Ingredients and Substitutions
Lentils. Brown or green lentils are my favorite for this soup. As much as I love creamy red lentil soup, red lentils break down too much for this recipe. French (Puy) lentils are the best substitute.
Smoked Paprika. I love hot smoked paprika. If you find the flavor a little overpowering, use regular paprika or a mix.
Canned Tomatoes. A large can of diced or crushed tomatoes adds a more intense flavor than fresh tomatoes. Fire roasted tomatoes are another great option.
Tomato Paste. Tomato paste gives tomato soup the sweet, intense flavor you'll want. There's no need to get fancy; use a small can or ⅔ cup of tomato paste.
Thyme. I usually add 3-5 whole thyme sprigs. The leaves will fall off the stem as the soup simmers. Substitute with 2 teaspoons of dried thyme.
Vegetable broth. Use a good quality of vegan vegetable broth. Check that it's gluten-free that's part of your diet. You can also use vegetable bouillon cubes mixed with water.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- If you want to add more greens, kale is a great option. It can be cooked with the soup or at the end for a chewier texture.
- I've added diced zucchini to this recipe. It gives the soup a creamier texture and is a great way to use extra zucchini.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Step-by-Step Instructions
Heat a large soup pot or Dutch oven and cook the onions, celery, and carrots for 2-3 minutes until they soften.
Stir in garlic, tomato paste, canned tomatoes, bay leaves, and thyme. Simmer for 5 minutes to build flavor.
Add vegetable broth and lentils. Stir the bottom of the pot to clear it.
Adjust the heat to a slow simmer. Cover and cook for 40-45 minutes until the lentils are tender.
Pro Tips
- When cooking vegetables without oil, always start with a hot pan or pot. Otherwise, vegetables, especially onions, will melt into the bottom and stick. Keep them moving by stirring constantly. If they start to stick add water or broth a tablespoon at a time.
- The longer you simmer the soup, the more intense the flavor. Stir a few times as the lentils cook and the liquid reduces. Add more broth or water if the soup gets too thick.
- Don't forget to fish out the thyme stems before serving the soup. 😀
Serving Suggestions
I garnish lentil tomato soup with lemon wedges and crushed red chili for added zest and spice. With all the veggies and high-protein lentils, it's a complete meal in a bowl. If desired, add a few slices of homemade whole wheat bread or crunchy air-fried croutons.
Side salad suggestions include cranberry apple salad, green leaf salad with mustard maple dressing, or balsamic green bean salad.
Frequently Asked Questions
Lentils don't require soaking or pre-cooking. Just rinse them and add them with plenty of broth. They cook tender in 35-40 minutes or less.
Lentil soup is a freezer-friendly recipe. Cool the soup to room temperature, then add it to freezer containers or freezer bags. It's best to date the containers because it's freshest if thawed and reheated within 3 months.
After cooling, store tomato lentil soup in an airtight container in the refrigerator for 5 days. Divide it into bowl-sized portions for easy lunches and reheating.
Reheat lentil soup in a pan on the stove or in the microwave. Thaw first if you are reheating from frozen.
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Tomato Lentil Soup
Rate this Recipe:
Ingredients
- 2 medium onions - peeled and diced
- 4 stalks celery - diced
- 4 medium carrots - peeled and diced
- 4 cloves garlic - minced or pressed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ⅔ cup tomato paste - 6-ounce/140 gram can
- 2 cans tomatoes - diced or crushed (15-ounces/400-grams)
- 3 medium bay leaves
- 3 sprigs thyme - 2 teaspoons dry
- 3 cups green lentils - or brown, rinsed and drained
- 8-10 cups vegetable broth
- 1 small lemon - cut into wedges (optional)
Instructions
- Heat a large soup pot or Dutch oven to medium-high heat. Add the onions, celery, and carrots. Cook for 3-4 minutes, stirring frequently, until the veggies start to soften. Add water, a tablespoon at a time, if they start to stick.
- Add the garlic, cumin, smoked paprika, cinnamon, and salt. Mix to coat the vegetables.
- Add the tomato paste, canned tomatoes, bay leaves, and fresh thyme. Mix well and simmer the tomatoes for about 5 minutes to start building the flavor.
- Add the tomato paste, canned tomatoes, bay leaves, and fresh thyme. Mix well and simmer the tomatoes for about 5 minutes.
- Add the lentils and 8 cups of vegetable broth. Bring the soup to a boil, then reduce it to a simmer, cover the pot, and cook for 45 - 60 minutes until the lentils are tender and the liquid has reduced. Check the soup periodically and add more broth depending on the consistency you want.
- Serve the soup hot in bowls and garnish with lemon wedges, crush red chili flakes or chopped parsley if desired.
Notes
- The cooking time depends on the type of lentils you use and how old they are.
- The amount of stock you use will depend on the final consistency you want. If you want a thicker, stew-like dish, use only 8 cups, and if you want it thinner and more of a broth-based soup, add 10 cups or even more.
- You’ll make a lot of soup, but it freezes like a dream. It can be kept in the fridge for at least 5 days and in the freezer for 3 months.
Nutrition
Nutritional information is an estimation only.
Want to save this recipe? 🥣
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes and satisfy your cravings.
Jane
I made this today. I always follow a new recipe to a T. Then I add more of anything needed. This is delicious just the way it is. Topped off with fresh lemon and chili flakes
Denise Perrault
I am So excited you tried and enjoyed this recipe! It makes my day and you've inspired me to make it again. Perfect weather for soup here, so I'd getting out the soup pot. 🙂