There’s nothing quite like a warm, nourishing bowl of soup, and this lentil vegetable soup with tomatoes is the epitome of comfort food. It’s a simple, one-pot wonder packed with plant-based protein, fiber, and rich, savory flavors. If you’re looking for a go-to recipe for busy weeknights that the whole family will love, this is it.
This soup is incredibly versatile and easy to make, even for beginner cooks. We’ll walk you through everything, from choosing the right ingredients to storing leftovers for delicious meals all week long. It’s healthy, hearty, and deeply satisfying.
Why This Lentil Vegetable Soup Belongs in Your Recipe Rotation
This isn’t just another soup recipe; it’s a celebration of simple, wholesome ingredients coming together to create something truly special. It’s designed to be both delicious and incredibly straightforward.
- One-Pot Meal: Cleanup is a breeze! Everything from sautéing the vegetables to simmering the soup happens in a single large pot or Dutch oven.
- Nutrient-Packed: Lentils provide a fantastic source of protein and fiber, while a rainbow of vegetables adds essential vitamins and minerals.
- Budget-Friendly: Made with inexpensive pantry staples like lentils, canned tomatoes, and common vegetables, this recipe is as easy on the wallet as it is on the palate.
- Perfect for Meal Prep: This soup tastes even better the next day, making it an ideal choice for make-ahead lunches or dinners.
The Essential Ingredients for a Flavorful Soup
The beauty of this lentil vegetable soup with tomatoes lies in its simplicity. You don’t need any fancy ingredients to create a rich, delicious flavor. Here’s what you’ll gather.
The Best Lentils for Soup
For this recipe, we recommend using either brown or green lentils. They hold their shape well during cooking, providing a pleasant texture to the soup without turning mushy. Red lentils, while delicious, tend to break down and dissolve, which would result in a much thicker, creamier consistency. Stick with brown or green for that classic, hearty feel.
A Note on Tomatoes
The tomatoes are a star player here, lending a bright, acidic counterpoint to the earthy lentils. We use canned fire-roasted diced tomatoes for an extra layer of smoky depth, but regular diced or crushed tomatoes work wonderfully too. The key is to use a good quality canned tomato for the best flavor foundation.
How to Make Lentil Vegetable Soup with Tomatoes: A Step-by-Step Guide
This one-pot recipe is as easy as it gets. We’ll start by building a flavor base, then let everything simmer to perfection. Follow these simple steps for a perfect bowl of soup every time.
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Bloom the Spices: Stir in the tomato paste, dried thyme, and oregano. Cooking the tomato paste and spices for a minute deepens their flavor significantly.
- Combine and Simmer: Add the rinsed lentils, fire-roasted tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lentils are tender.
- Wilt the Spinach and Finish: Stir in the fresh spinach and cook for another 2-3 minutes until it has wilted completely. Season generously with salt and pepper to taste. For a touch of brightness, stir in a splash of balsamic vinegar just before serving.
Tips for the Perfect Bowl of Soup
A few simple tricks can elevate your lentil vegetable soup from great to absolutely unforgettable.
- Don’t Skip the Sauté: Taking the time to properly sauté the onions, carrots, and celery (the “mirepoix”) builds a crucial layer of flavor that forms the backbone of the soup.
- Rinse Your Lentils: Always rinse your lentils under cold water before cooking to remove any dust or debris.
- Season at the End: Lentils can become tough if salted too early in the cooking process. It’s best to add salt and pepper after the lentils are fully cooked and tender.
- Add a Splash of Acid: A little balsamic vinegar or a squeeze of fresh lemon juice at the end brightens all the flavors and makes the soup taste incredibly fresh.
Delicious Variations to Try
One of the best things about this lentil vegetable soup with tomatoes is how easy it is to customize. Think of this recipe as a template and feel free to get creative with what you have on hand.
- Add More Veggies: Feel free to add other vegetables like diced potatoes, sweet potatoes, zucchini, or bell peppers. Add heartier vegetables with the carrots and celery.
- Make it Spicy: For a little kick, add a pinch of red pepper flakes along with the other spices.
- Introduce Different Greens: Swap the spinach for chopped kale or Swiss chard. Add them about 10 minutes before the end of the cooking time, as they take longer to soften.
For another heartwarming option, try this cozy Tuscan chicken recipe (coming soon) for a different kind of comfort.
Storing and Freezing Your Soup
This soup stores beautifully, making it perfect for meal planning.
To Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors will continue to meld, and it often tastes even better the next day.
To Freeze: This soup freezes exceptionally well. Let it cool completely, then pour it into freezer-safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
No, you do not need to soak brown or green lentils for this recipe. Just be sure to rinse them under cold water to remove any dust or debris before adding them to the pot.
To thicken the soup, you can use an immersion blender to partially blend it directly in the pot. Alternatively, you can transfer 1-2 cups of the soup to a regular blender, blend until smooth, and then stir it back into the pot.
Yes, this recipe is naturally vegan and vegetarian as it uses vegetable broth and contains no animal products.
This soup is a complete meal on its own, but it pairs wonderfully with crusty bread for dipping, a grilled cheese sandwich, or a simple side salad with a vinaigrette dressing.
You can, but it will change the texture of the soup significantly. Red lentils break down as they cook, which will result in a much creamier, thicker soup rather than one with distinct, whole lentils.
The Recipe
Lentil Vegetable Soup with Tomatoes: A Hearty One-Pot Meal
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste, dried thyme, and oregano. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
- Add the rinsed lentils, fire-roasted tomatoes (with their juices), and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lentils are tender.
- Stir in the fresh spinach and cook for 2-3 minutes until it has wilted. Remove from heat and stir in the balsamic vinegar, if using. Season generously with salt and pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh parsley if desired and serve immediately.
Nutrition
Notes
Tip 2: Serve with a side of crusty bread for dipping and a simple green salad for a complete and satisfying meal.
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