The great thing about this tomato lentil soup is that it requires only one pot (a normal pot or the Instant Pot) and it’s filled with amazing herbs and spices such as cumin, curry, rosemary, and oregano. Once you got your ingredients ready it will only take around 45 minutes (about 20 minutes in the Instant Pot) to make. And you know what I think? I think you might already have all ingredients at home.
The base for this simple lentil tomato soup is garlic, onion, celery, carrots, and tomatoes. Lentils add those fibers and plant-based protein. The addition of tomato and tomato puree, gives this soup a slight sweet tastes and a lovely bite. Yum!
This soup is:
✓ Slighty sweet
And last but not least, this soup is ideal for cooking in batch as it reaheats very well. So make a bigger portion in the weekend and you can have a delicious soup to enjoy during the week for lunch or dinner.
If you give this lentil tomato soup recipe a try, let me know how it goes! Leave a comment below or let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your creations!Print
This simple lentil tomato soup recipe comes together quickly with basic pantry ingredients you probably already have in your kitchen. This 1-pot soup is hearty, comforting and comes together in less than 45 minutes.
- 1 tablespoon of coconut oil or coconut butter
- 1 medium white onion, finely chopped
- 2 medium carrots, peeled and diced
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground ginger
- ½ teaspoon dried rosemary
- 1 teaspoon oregano
- 1 tablespoon onion powder
- 1 cup (100 grams) pure tomato puree
- 2 fresh tomatoes, diced
- 2 celery stalks, diced
- 1 cup (175 gr) brown or green lentils, rinsed
- one vegan bouillon cube or 1 tablespoon vegan bouillon powder
- 1000 ml water
- salt, to taste (optional, I skipped this)
- pinch red pepper flakes
- freshly ground black pepper, to taste
- 1 cup/ one handful chopped fresh collard greens or kale (remove the hard part in the middle)
- Juice of 1 lemon
- Warm the coconut oil in a medium to large pot over medium heat.
- Once the oil is melted, add the chopped onion and carrot and cook for about 5 minutes, stirring often, until the onion has softened and is turning translucent. Add the garlic, cumin, curry powder, turmeric powder, ginger, rosemary, onion powder and oregano. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the sliced tomatoes, celery and tomato puree. Cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, bouillon cube and the water. Add salt to taste if you wish. I skipped this since there was some salt in my bouillon powder. Add a pinch of red pepper flakes and season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Remove the pot from heat and stir in the juice of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really come out. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months. I served it with chopped fresh celery leaves but any herb or greens would go very well with this recipe.
TIP: add to the soup some extra leafy greens such as kale or spinach to add extra greens to this recipe.