Tomato Lentil Soup
I love lentils. I think that lentil soup was one of the first soups that I ate when I first became vegetarian. Lentils are so hearty, and so good for you. They are full of flavor.
Not only are they delicious, they’re low-fat, high-protein, high-fiber, nutritious, and ridiculously easy to cook. I think they are just amazing.
This soup is filled with flavor! From the earthy lentils to the rich flavorful tomatoes, throw in some spices and herbs, and you have yourself a wonderful bowl of hearty good for you Tomato Lentil Soup!
I made this Tomato Lentil Soup with the help of my new Kuhn Rikon knife.
Want to see more of my love affair with lentils?
Lentils with Wine- Glazed Winter Vegetables
Spicy Lentil and Sweet Potato Salad with Chipotle Vinaigrette Dressing
Sausage, Broccoli, and Roasted Lentils
Slow Cooker Vegetarian Lentil Taco Salad
Lentil and Potato Pot Pies with Rosemary Biscuit Crust
Lentil Chili with Green Onions
Orange-Shallot Tofu with Avocado Served on a Bed of Roasted Lentils
Tomato Lentil Soup Recipe
Tomato Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 4 carrots peeled and chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 28-ounce can of crushed tomatoes
- 1 cup brown lentils picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- Pinch red pepper flakes
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Heat oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and carrot, and cook, stirring often, until the onion has softened, about 5 minutes. Add the cumin, thyme, and garlic powder. Cook until fragrant, about 30 seconds.
- Add the canned tomatoes, lentils, broth, water, red pepper flakes, salt, and pepper to the pot, and stir to combine.
- Increase the heat, and bring the mixture to a boil, then reduce heat to low, and simmer for 30 minutes, or until the lentils are tender but still hold their shape.
- Carefully pour 2 cups of soup to the bowl of a blender, and puree until smooth. Pour the blended soup back into the pot, and stir to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with fresh thyme, if desired.
dfeuerbornhotmailcom says
September 23, 2016 at 9:00 amTomato Lentil Soup is one of the most awesome soup that I have ever seen. I am looking forward to fixing this dish.
Platter Talk says
September 23, 2016 at 9:08 amLooks tasty. I know that it’s healthy. The tomato & lentils is a nice combo, especially with the shot of cumin & pepper flakes Thanks.
Amanda | My Gluten-Free Miami says
September 23, 2016 at 10:04 amThis is such a great soup for a cool day. I love lentils and enjoy trying different recipes.
Garlic + Zest says
September 23, 2016 at 10:09 amLentils are one of my favorite legumes and I adore them in soup! This looks fabulous!
Julie | Bunsen Burner Bakery says
September 23, 2016 at 11:16 amLooks delicious! Now I need the fall weather to cooperate so we’re in the mood to eat soup. 🙂
Food Done Light (@FoodDoneLight) says
September 25, 2016 at 10:53 amI love lentils, too. So full of nutrition. What a lovely soup you have made.
April J Harris (@apriljharris) says
September 25, 2016 at 11:02 amI love tomato soup, Debi, but sometimes it can be a little light – so I really like how you have included the lentils. Your soup looks absolutely delicious – real comfort food and good for you too.
efwalt says
September 25, 2016 at 11:33 amI LOVE lentils!!! lentils so much. Great ideas adding them to a tomato soup. Definitely adds richness and depth.