Tomato Lentil Soup

5 from 117 votes

This hearty lentil soup is vegan-friendly. It's full of sweet carrots and red bell peppers with a tangy tomato broth and packed with green lentils - yum!

Course Soup

Cuisine Meditteranean

Diet Vegan

Prep Time 2

Cook Time 40

Total Time 42

Servings servings

Calories 248kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 large carrots chopped
2 celery stalks chopped
½ red bell pepper chopped
2 garlic cloves minced
1 ½ cup green lentils washed
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 15 ounce canned diced tomatoes
4 cups vegetable broth
Sliced green onions for serving

Instructions

In a large pot, heat olive over medium high heat. Add onions and cook until translucent, about 3-5 minutes. Add the carrots, celery, bell pepper and garlic and cook for an additional 2-3 minutes.
Add the green lentils, cumin, coriander, paprika, salt and black pepper. Cook with the vegetables to lightly toast the lentils, about 5 minutes.
Add the canned tomatoes and vegetable broth and bring to a boil; reduce heat and then simmer on low for 30 minutes until the lentils are cooked and the broth thickens.
Remove from heat and serve immediately, garnished with green onions, if desired.

Notes

Storage: Store any leftover lentil soup in an airtight container in the fridge for up to four days.

Nutrition