Tomato Lentil Soup

This tomato lentil soup is hearty and comforting, with tender lentils, vegetables, and a bright tomato finish. Easy to make, naturally vegan, and great for meal prep.

Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Dinner, Main Course, Soup

Cuisine: American, Universal

Servings: servings

Author: Julie Gaeta

Ingredients

For the Lentils

1 heaping cup green or brown lentils rinsed and picked over
4 cups water for cooking lentils
2 bay leaves

For the soup

1 tablespoon extra virgin olive oil or water/broth for oil-free
1 medium yellow onion finely diced
1 large carrot finely diced
3 celery stalks finely diced
1 tablespoon sea salt measured into a small bowl to season in layers
4 cloves garlic minced
6 cups water OR 6 cups low sodium vegetable broth and omit bouillion cubes
2 vegan bouillon cubes
1 large Yukon Gold potato finely diced
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
(1) 28-ounce can crushed tomatoes
1 tablespoon tamari
1 teaspoon maple syrup
1 tablespoon tahini
Black pepper to taste
1-2 light splashes balsamic vinegar to taste

Optional add-ins

1-2 handfuls whole or chopped fresh baby spinach
1 cup frozen corn white or yellow
Fresh herbs like chopped parsley, thyme, or basil add in once the heat is off.

Instructions

In a small saucepan, combine lentils, water, and bay leaves. Bring to a boil, then reduce to a light simmer. Partially cover and cook for about 25 minutes, until tender. Most of the water will be absorbed, but whatever remains can be added to the soup. Skim off any foam, remove bay leaves, and set lentils aside. Meanwhile, start the soup base in the next step.
While the lentils cook, heat olive oil or water in a large Dutch oven or soup pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 7–10 minutes, until softened and lightly golden. If the pot gets dry, add small splashes of water as needed. Add garlic and cook 30–60 seconds, just until fragrant.
Add water, vegan bouillon cubes, potatoes, thyme, red pepper flakes, and a few more pinches of salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes, until potatoes are almost tender.
Stir in crushed tomatoes, cooked lentils, tamari, and maple syrup. Simmer 5 more minutes, until potatoes are fully tender.
Turn off the heat. Stir in tahini, black pepper, and balsamic vinegar to taste. Adjust salt as needed.
For a creamier texture, blend a small portion of the soup with an immersion blender. See Notes if adding in optional add-ins (spinach, corn).
Let the soup rest 10 minutes if you can, then taste and adjust seasonings if needed.
Ladle into bowls. See Notes for optional topping ideas. Serve with warm, crusty bread or easy homemade croutons.

Notes

Use a heavy-bottomed pot. A Dutch oven gives you even heat and steady simmering.
Oil-free: You can sauté the vegetables in water or broth instead of oil. Finish with tahini for richness.
Salt in layers: Pre-measure your salt into a small bowl. This makes it easy to add in layers as you taste and adjust.
Skim the lentils: As lentils cook, a little foam may rise to the top. Skim it off for a cleaner flavor and clearer broth.
Final taste adjustment: Taste the soup again to make sure it has the right balance of salt, acidity, and seasoning. Add any final adjustments, like a drizzle of olive oil, a splash of balsamic, or a sprinkle or two of vegan almond parmesan.
Optional toppings: Drizzle of olive oil, flaky salt, chopped fresh parsley, vegan parmesan cheese.
Optional add-ins: (Add after you finish the soup and the heat is off) 1-2 handfuls fresh baby spinach, 1 cup frozen corn (white or yellow),

Nutrition