Tomato Lentil Soup
Prep: 15 minutes
Cook: 40 minutes
Yields: 4 servings
Get ready to warm up with a delicious and comforting bowl of Tomato Lentil Soup that’s perfect for a chilly winter day.
This hearty soup is packed with the goodness of lentils, tomatoes, and vegetables, making it a nutritious and filling meal that’s sure to become a favorite.
To start, dice one onion, mince two cloves of garlic, and slice three carrots. Yes, you read that right – three carrots! We want to make sure we have a good balance of flavors and textures in this soup.
Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium until the onions are soft and translucent, stirring occasionally. This will take about 5-7 minutes, but trust us, it’s worth the wait.
While the carrot and onion are sautéing, peel and dice one russet potato into ½-inch cubes. We like to use russet potatoes for this recipe because they hold their shape well and add a nice thickness to the soup.
Add 2 Tbsp tomato paste and continue to sauté for a few more minutes, or until the tomato paste begins to coat the bottom of the pot. This is where the magic happens, and the flavors start to meld together.
Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth. Stir everything to combine, making sure all the ingredients are well coated with the flavorful broth.
Place a lid on top and bring the soup up to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft and have begun to break down a bit. This is the hardest part – waiting for the soup to cook!
After simmering the soup, stir in 2 Tbsp soy sauce. Taste the soup and adjust the salt if needed. We like to serve this soup hot, with some crusty bread for dipping. It’s the perfect comfort food for a cold winter day.
This soup is a game-changer for meal prep. The leftovers will stay good in the fridge for about 4-5 days, or you can freeze it for longer storage. We like to divide the soup into single portions just after cooking, so it cools down more quickly in the refrigerator.
So go ahead, grab a spoon, and dig in. This Tomato Lentil Soup is sure to become a new favorite, and it’s perfect for a cozy night in.
Printable Recipe
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 Tbsp olive oil
- 1 russet potato, peeled and diced into ½-inch cubes
- 2 Tbsp tomato paste
- 2 (15 oz) cans stewed tomatoes with juices
- 1 cup lentils, not cooked
- ½ tsp paprika
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp pepper
- 4 cups vegetable broth
- 2 Tbsp soy sauce
Instructions
- 1. Dice one onion, mince two cloves of garlic, and slice three carrots.
- 2. Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil and sauté over medium until the onions are soft and translucent, about 5-7 minutes.
- 3. Peel and dice one russet potato into ½-inch cubes.
- 4. Add 2 Tbsp tomato paste to the pot and continue to sauté until the tomato paste begins to coat the bottom of the pot.
- 5. Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth. Stir everything to combine.
- 6. Place a lid on top and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft.
- 7. After simmering, stir in 2 Tbsp soy sauce and adjust salt to taste.
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