Tomato Lentil Soup
User Reviews
4.9
Tomato Lentil Soup
Description
The Tomato Lentil Soup recipe features brown lentils simmered with diced yellow onion, minced garlic, sliced carrots, cubed russet potato, tomato paste, canned stewed tomatoes, and vegetable broth. The soup is seasoned with basil, oregano, paprika, and freshly cracked black pepper, creating a balanced herbaceous and slightly smoky flavor. Sautéing the aromatics in olive oil before adding liquids extracts their sweetness and foundation for the soup.
The cooking method involves bringing the mixture to a boil, then simmering for about 40 minutes until lentils turn very tender and start to break down, naturally thickening the broth without additional thickeners. Adding soy sauce at the end provides a hint of umami and enhances the overall savoriness. This soup has a hearty texture with soft lentils and vegetables, making it filling and nutritious.
This soup can be served on its own for a light meal or paired with bread for dipping. It provides a warming option for cooler days and can be adjusted with salt at the end according to taste, as sodium levels vary by broth and canned tomato products used.
Ingredients
- 2 Tbsp olive oil $0.32
- 1 yellow onion $0.32
- 3 carrot $0.42
- 2 cloves garlic $0.16
- 1 russet potato $0.60, about 1 lb
- 2 Tbsp tomato paste $0.10
- 2 oz. cans stewed tomatoes $1.18
- 1 cup brown lentils $0.67
- ½ tsp paprika $0.10
- ½ tsp basil $0.10, dried
- ½ tsp oregano $0.10, dried
- ¼ tsp black pepper $0.03, freshly cracked
- 4 cups vegetable broth $0.52
- 2 Tbsp soy sauce $0.12
Instructions
- Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
- Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
- Add the cubed potato, stewed tomatoes (with juices), lentils, paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
- Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
- Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Serve hot with crusty bread for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 27958 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 279.58kcal | 14% |
| Carbohydrates | 48.58g | 16% |
| Protein | 12.17g | 24% |
| Fat | 5.65g | 9% |
| Sodium | 1148.67mg | 48% |
| Fiber | 7.48g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
