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–+ servings
Bowl of tomato lentil soup with vegetables garnished with parsley and lemon slice.

Tomato Lentil Soup with Vegetables

A hearty and nutritious soup made with lentils, tomatoes, and fresh vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: dinner, Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup dried green or brown lentils rinsed and drained
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For Garnish
  • fresh parsley chopped
  • lemon wedges optional

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
  2. Add carrots and celery. Cook for 5 minutes, stirring occasionally.
  3. Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and lemon wedges.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 120IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

For a creamier texture, blend half the soup before serving. You can also add spinach or kale for extra greens.

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