Spiced Lentil and Tomato Soup with Fresh Herbs
If you’re in the mood for a warm and comforting soup that packs a flavorful punch, this Spiced Lentil and Tomato Soup is just what you need. It's a beautiful blend of spices, lentils, and tomatoes, creating a dish that's both hearty and satisfying.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh cilantro and parsley, chopped for garnish
- 1 lemon, juiced (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add Spices: Stir in the cumin, coriander, and cinnamon, cooking for an additional minute until fragrant.
- Combine Ingredients: Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
- Season and Serve: Once cooked, season with salt and pepper to taste. If desired, stir in lemon juice for added brightness. Serve hot, garnished with fresh cilantro and parsley.
Cook’s tips
- Rinse the lentils thoroughly under cold water before cooking to remove any debris.
- Toast the spices in the oil for a full minute to release their essential oils and deepen the flavor.
- If you prefer a smoother texture, use an immersion blender to puree a portion of the soup.
- Adjust the cinnamon to your taste; a little goes a long way in this dish.
- Serve with a dollop of Greek yogurt or a drizzle of extra-virgin olive oil for extra richness.
Substitutions
- Use red lentils instead of green/brown; they cook faster and break down more, creating a thicker soup.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- Use canned diced tomatoes with green chilies for a spicy kick.
- Swap fresh cilantro and parsley for dried herbs, using about 1 teaspoon each.
- Add a pinch of cayenne pepper or paprika for extra heat.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens. Freeze for up to 3 months.
Frequently asked questions
Can I use dried herbs instead of fresh?
Yes, you can substitute dried cilantro and parsley using about 1 teaspoon each, but add them earlier in the cooking process to allow them to rehydrate.
Can I make this soup in a slow cooker?
Absolutely. Sauté the aromatics and spices first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender.
How can I make this soup more filling?
Add cooked rice, quinoa, or a handful of spinach during the last 5 minutes of cooking to increase the heartiness and nutrition.
Is this soup suitable for freezing?
Yes, it freezes beautifully. Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.
