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!
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- 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
- 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.
Want to see more of my love affair with lentils?