Hearty Tomato Lentil Soup Using Canned Tomatoes
Equipment
- Large soup pot or Dutch oven This is essential for even cooking and plenty of space for simmering. A Dutch oven retains heat beautifully, but any sturdy pot will do.
- Wooden spoon or heat-resistant spatula For stirring without scraping your pot.
- Ladle For serving without making a mess.
- Blender or immersion blender (optional) If you prefer a smoother texture, you can blend all or part of the soup. An immersion blender is especially convenient here.
Ingredients
Pantry & Produce
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 ½ cups dried red lentils rinsed well
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 28-ounce can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- Salt and black pepper to taste
- 1 tablespoon lemon juice for brightness
- Chopped fresh parsley or cilantro for garnish
Optional Add-ins
- 1 cup chopped spinach or kale add near the end of cooking
- ½ cup cooked brown rice or quinoa for extra heartiness
- A splash of coconut milk or cream for richness
Instructions
Sauté the Aromatics
- Heat olive oil in your large soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant—about 5 to 7 minutes.
Add Garlic and Spices
- Stir in the garlic, cumin, paprika, turmeric, red pepper flakes, thyme, and bay leaf. Cook for 1 minute until the spices bloom and release their aroma.
Stir in Lentils and Tomatoes
- Add the rinsed red lentils to the pot, followed by the canned crushed tomatoes. Stir well to coat everything evenly with the spice mixture.
Add Liquids
- Pour in the vegetable broth and water. Stir, increase the heat, and bring the soup to a boil.
Simmer to Perfection
- Reduce the heat to low, cover the pot loosely, and simmer for 25–30 minutes, or until the lentils are tender and beginning to break down.
Blend (Optional)
- If you prefer a smoother soup, blend a portion or all of it using an immersion blender or in batches with a standing blender. Just be careful not to over-blend—it’s nice to keep some texture.
Brighten and Season
- Stir in the lemon juice and season with salt and pepper to taste. Add chopped greens now if using and simmer a few more minutes until wilted.
Serve
- Ladle into bowls, garnish with chopped parsley or cilantro, and serve warm.