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Tomato Lentil Soup

A comforting and hearty dish made with lentils and tomatoes, perfect for cold evenings and flexible enough to customize to your taste.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup lentils Preferably green or brown for their texture.
  • 1 can diced tomatoes Organic brand is recommended for the best flavor.
  • 1 onion, diced Yellow onions bring a lovely sweetness.
  • 2 carrots, diced Fresh, harboring a natural sweetness.
  • 2 celery stalks, diced For a crunchy base.
  • 4 cups vegetable broth Homemade if possible, for the best flavor.
  • 2 cloves garlic, minced Fresh tends to pop more than pre-minced options.
  • 1 teaspoon cumin Adds a lovely warmth.
  • 1 teaspoon thyme Fresh thyme can elevate the dish.
  • Salt and pepper To taste.

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of olive oil and throw in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onions turn translucent.
  2. Add the minced garlic, cumin, and thyme. Stir for another minute until the garlic becomes fragrant, being careful not to burn it.
  3. Toss in the lentils, diced tomatoes (with their juice), and pour in the vegetable broth. Stir well.
  4. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30-35 minutes until the lentils are tender.
  5. Season with salt and pepper to taste, then serve hot garnished with fresh herbs if desired.

Notes

Serve with a fresh salad or grilled cheese sandwich. Great for meal prep and freezer-friendly!