Tomato Lentil Soup

The smell of smoked paprika hitting warm olive oil always stops me in my tracks. I discovered this soup during a particularly gray February when my grocery budget was tight but I still wanted something that felt like a proper meal. Now it is the soup I make when friends need comforting or when I want something substantial without spending hours at the stove.

Last winter my neighbor dropped by unexpectedly while I had a pot simmering. She ended up staying for hours, bowl in hand, talking about everything and nothing while the snow fell outside. That afternoon turned into a monthly soup tradition, and this tomato lentil version became the most requested regular.

Ingredients

• 1 medium onion: Finely chopped so it melts into the broth rather than staying in distinct pieces
• 2 medium carrots: Diced small enough to cook through in the same time as the lentils
• 2 celery stalks: The foundation that gives the soup its aromatic base
• 3 garlic cloves: Minced fresh because garlic powder cannot replicate the same warmth
• 1 (400 g / 14 oz) can diced tomatoes: Include all the juice, it adds essential body and acidity
• 1 tbsp tomato paste: Concentrates the tomato flavor and gives the broth its rich color
• 1 cup (200 g) dried brown or green lentils: Rinse thoroughly until the water runs clear
• 5 cups (1.2 liters) vegetable broth: Low sodium if possible, so you can control the seasoning
• 1 tbsp olive oil: For sautéing the vegetables and blooming the spices
• 1 tsp ground cumin: Earthy and essential for that Mediterranean depth
• 1 tsp smoked paprika: The secret ingredient that makes people ask what is different
• ½ tsp dried thyme: Adds a subtle herbal note that rounds everything out
• ½ tsp ground black pepper: Freshly ground makes a noticeable difference
• 1 tsp salt: Adjust this at the end since broth brands vary so much
• 1 bay leaf: Remove it before serving but let it work its magic during cooking
• 2 tbsp chopped fresh parsley: Optional but brightens the whole bowl
• Juice of ½ lemon: This final touch wakes up all the flavors

Instructions

Build your flavor base:

Heat olive oil in a large pot over medium heat, add onion, carrots, and celery, sauté for 5 minutes until softened and fragrant

Wake up the garlic:

Stir in the garlic and cook for just 1 minute until you can smell it, being careful not to let it brown

Bloom your spices:

Add tomato paste, cumin, smoked paprika, thyme, and black pepper, stirring constantly for 1 minute until the paste darkens slightly and becomes very fragrant

Bring it all together:

Add the diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt, stirring well to scrape up any flavorful bits from the bottom

Let it simmer:

Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the lentils are tender and the broth has thickened slightly

Finish with brightness:

Remove the bay leaf, stir in the lemon juice, taste and adjust salt if needed, then ladle into bowls and top with fresh parsley

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My sister texted me at midnight once, asking for this recipe after having it at a dinner party three months prior. She said her family had been begging for it ever since, and she had finally admitted she did not actually know how to make it.

Making It Your Own

Sometimes I add a handful of spinach in the last few minutes of cooking, just until it wilts. Other times I have stirred in a cup of chopped kale for extra substance, particularly when I want the soup to feel like a complete meal on its own.

Texture Tricks

If you prefer a smoother soup, use an immersion blender to partially puree about half the pot before serving. This creates a velvety base while still leaving plenty of texture and whole lentils throughout.

Serving Suggestions

Crusty bread is non negotiable at my table, ideally something with a rough crumb that can hold up to dipping. A dollop of coconut yogurt or a swirl of good olive oil right before serving adds a luxurious finish that makes even a simple weeknight dinner feel special.

• Keep red lentils on hand for nights when you need dinner faster, they cook in about 20 minutes
• A pinch of red pepper flakes in the spice bloom adds gentle warmth without overwhelming the other flavors
• This soup freezes beautifully, so I always double the recipe and stash half for emergency meals

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There is something deeply satisfying about a soup that costs so little to make but nourishes so completely. This one has become my answer to almost every question about what to cook when life feels overwhelming.

Frequently Asked Recipe Questions

→ Can I use red lentils instead of brown or green?

Yes, red lentils work wonderfully and cook faster—reduce the simmer time to about 20 minutes. They'll create a creamier texture compared to the firmer brown and green varieties.

→ How long does this soup keep in the refrigerator?

This soup stores exceptionally well for 4-5 days in an airtight container. The flavors actually deepen and improve after a day or two, making it perfect for meal prep.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What can I serve with this soup?

Crusty bread, warm focaccia, or a simple side salad make excellent accompaniments. For extra creaminess, top with a dollop of non-dairy yogurt or a drizzle of olive oil.

→ How can I make the soup smoother?

Use an immersion blender to puree part or all of the soup after removing the bay leaf. For a chunky texture with some creaminess, blend just half the mixture.

→ Can I add other vegetables?

Certainly. Diced potatoes, spinach, or kale make great additions. Add hearty vegetables like potatoes with the lentils, and leafy greens during the last 5 minutes of cooking.