This hearty, tomato-based lentil soup is packed full of vegetables. Serve it with homemade bread or grilled cheese for the ultimate comfort food on a cold day.
Cook Time: 45 minutes
Total Time: 55 minutes
1/4 cup olive oil
1 yellow onion, diced
3 medium carrots, diced
2 celery stalks, diced
2 Yukon gold potatoes, peeled and diced
1 sweet potato, peeled and diced
1 Tbsp minced garlic
1 (6-oz.) can tomato paste
2 tsp ground cumin
2 tsp Italian seasoning
1 tsp curry powder
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 28-oz. can diced tomatoes
3/4 cup brown lentils, rinsed in cold water
5 cups chicken broth or water with 1 1/2 Tbsp chicken bouillon
Fresh parsley to top (optional)
Heat olive oil in a large soup pot and saute onions, carrots, celery, and both potato types for 7-10 minutes until the vegetables start to soften.
Add in the minced garlic, tomato paste, cumin, Italian seasoning, curry powder, salt, pepper and paprika. Stir everything together and saute for 1-2 minutes to toast the seasonings.
Pour in the diced tomatoes, rinsed lentils, and broth and bring the soup to a boil. Cover, reduce the heat to a rapid simmer and cook for 25-30 minutes until the lentils are tender but still hold their shape.
Serve the soup with parsley and bread for dipping (I recommend this recipe).
This makes quite a bit of soup, but the leftovers store well in the fridge and in the freezer.
This recipe uses brown lentils (in the store they are usually just labeled lentils). Other lentil types could work, but the cooking time may be different. If you have red lentils to use up, I recommend trying this Red Lentil Curry.
Mix and match the vegetables based on what you have! This would be good with green beans, corn, beans, etc. but I recommend keeping the carrots and sweet potatoes!
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from Chelsea's Messy Apron.