Go Back
+ servings
Bowl of tomato lentil soup garnished with green onions.
Print Pin
5 from 118 votes

Tomato Lentil Soup

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 minutes
Cook Time 40 minutes
Total Time 42 minutes
Servings 6 servings
Calories 248kcal
Author Yumna Jawad

Ingredients

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

Calories: 248kcal | Carbohydrates: 42g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 620mg | Potassium: 889mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4040IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 5mg