Lentil and Tomato Soup
A thick, comforting red lentil and tomato soup with Mediterranean flavors, finished with a bright squeeze of lemon. Ready in about 45 minutes, this one-pot soup is naturally vegetarian and perfect for meal prep.
This recipe leans Mediterranean with garlic, oregano, and a pinch of smoked paprika. It's a one-pot meal that simmers largely unattended, making it ideal for busy weeknights. The soup is naturally thick, but you can thin it with a splash of water or stock if you prefer a looser consistency.
Serve it with crusty bread, a drizzle of olive oil, and perhaps a sprinkle of fresh parsley. It freezes beautifully, so consider doubling the batch for future meals.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup red lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1-2 tablespoons fresh lemon juice, to finish
- Fresh parsley, chopped (for garnish)
- Extra olive oil, for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6-8 minutes.
- Add the garlic, oregano, smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for another minute, then add the diced tomatoes, rinsed lentils, vegetable stock, salt, pepper, and bay leaf. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are completely tender and breaking down. Stir occasionally to prevent sticking.
- Remove the bay leaf. For a smoother soup, blend about half of it with an immersion blender, or leave it chunky if you prefer.
- Stir in the lemon juice, starting with 1 tablespoon, and taste. Add more salt or lemon juice as needed.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Cook’s tips
- Rinse the lentils well before cooking to remove any debris and excess starch.
- If the soup becomes too thick, thin it with a little extra stock or water.
- For a deeper flavor, add a Parmesan rind while simmering (if not strictly vegetarian, use a vegetarian-friendly hard cheese rind).
Substitutions
- Brown or green lentils can be used, but they require longer cooking and more liquid; adjust accordingly.
- For a smoky flavor, add 1/2 teaspoon smoked paprika or a pinch of chipotle powder.
- No fresh lemon? Use 1 tablespoon red wine vinegar or apple cider vinegar instead.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently, adding a splash of water or stock if needed.
Frequently asked questions
Can I use canned lentils instead of dried?
Yes, but the texture will be different. If using canned lentils, add them in the last 10 minutes of cooking and reduce the stock to 3 cups. The soup will be less thick, so you may want to blend a portion to thicken it.
Is this lentil and tomato soup vegan?
Yes, as written, this recipe is vegan. The optional Parmesan rind would make it non-vegan, so omit it if needed.
How can I make this soup spicier?
Add more red pepper flakes, a pinch of cayenne, or a diced jalapeño along with the onions. You can also finish with a drizzle of chili oil.
Can I make this in a slow cooker?
Yes. Sauté the vegetables and spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in lemon juice before serving.
