Go Back
Print

Tomato Lentil Soup Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A hearty and nutritious vegan tomato lentil soup packed with vegetables and flavor, perfect for a comforting meal.

Ingredients

Lentils

  • 1 cup green or brown lentils, rinsed and picked over
  • 4 cups water for cooking lentils
  • 2 bay leaves bay leaves
  • 1 tablespoon extra virgin olive oil or water/broth for oil-free option
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 3 stalks celery, finely diced
  • 1 tablespoon sea salt, measured separately to season in layers
  • 4 cloves garlic, minced
  • 6 cups water or low sodium vegetable broth (if broth used, omit bouillon cubes)
  • 2 vegan bouillon cubes vegan bouillon cubes
  • 1 large Yukon Gold potato, finely diced
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 1 can (28-ounce) crushed tomatoes
  • 1 tablespoon tamari
  • 1 teaspoon maple syrup
  • 1 tablespoon tahini
  • to taste Black pepper
  • 1-2 light splashes balsamic vinegar
  • 1-2 handfuls fresh baby spinach, whole or chopped
  • 1 cup frozen corn (white or yellow)
  • as needed fresh herbs like chopped parsley, thyme, or basil (add once heat is off)

Instructions 

  • Cook lentils in a small saucepan with water and bay leaves until tender, then set aside.
  • In a large pot, sauté diced vegetables with oil and salt until softened, then add garlic and cook briefly.
  • Add broth, vegan bouillon, potatoes, thyme, red pepper flakes, and salt; simmer until potatoes are nearly tender.
  • Stir in crushed tomatoes, cooked lentils, tamari, and maple syrup; simmer for 5 minutes.
  • Turn off heat, stir in tahini, pepper, vinegar, and optional herbs; add spinach and corn, then let rest for 10 minutes before serving.

Notes

For a creamier texture, blend a small portion of the soup before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Lentils