Savory Hearty Lentil and Tomato Soup
Earthy lentils simmered with tomatoes, carrots, celery, and warm spices into a thick, nourishing soup — humble, budget-friendly comfort that fills the house with a good smell.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Large pot or Dutch oven
Wooden spoon
- 1 cup dried lentils rinsed and drained
- 1 can (14 oz) diced tomatoes with juices
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 medium carrots diced
- 2 celery stalks diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Add the rinsed lentils, diced tomatoes (with juice), vegetable broth, cumin, thyme, salt, and pepper to the pot. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the lentils are tender.
Blend If Desired: For a creamier texture, use an immersion blender to blend a portion of the soup, or leave it chunky as per your preference.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Enjoy hot!