Tomato Lentil Soup

5 from 1 vote

Easy for beginners and a taste for experts, our best plant-based lentil tomato soup is deliciously layered for flavor with easy ingredients and spices.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: Middle Eastern

Diet: Vegan

Servings:

Calories: 281kcal

Author: Denise Perrault

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)

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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