Lentil Tomato Soup

26 May

It might be (nearly) summer, but that shouldn’t mean you cease making soups! In fact, this one is full of fresh produce and is light enough to enjoy during a warm night. Lentils have become a hearty pantry staple for me. They’re quick to cook, versatile enough to pair with many different ingredients, and are so healthy! All that fiber and protein are hard to beat.

Lentil Tomato Soup | xtinaluvspink.wordpress.com

Keep it vegan with cubed avocado, or serve with shredded cheese on top. Either way, you’ve got a tasty dinner ready to go in under 45 minutes!

Lentil Tomato Soup
Serves 8

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 15 baby carrots, sliced
  • 2 stalks celery, finely diced
  • 1 jalapeño, seeds removed and diced
  • 1 C red lentils
  • 4 C water
  • 1 vegetable bouillon cube
  • 1 bay leaf
  • 1 tsp thyme
  • Black pepper
  • 1 15oz can diced tomatoes, including the liquid
  • 3 tomatoes, seeded and chopped

Heat oil in a large heavy-bottomed pot. Cook onion, carrots, celery and jalapeño for 8-10 minutes over medium heat.

Stir in the lentils, water, bouillon and spices. Cover and bring to a boil. Reduce heat to simmer for 15 minutes, until lentils and veggies are tender.

Stir in the tomatoes and simmer uncovered for another 15 minutes. Taste and adjust seasoning as needed.

Serve hot with croutons, grilled cheese, or cubed avocado on top (or avocado grilled cheese croutons?). Store leftovers in the fridge up to one week.

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One Response to “Lentil Tomato Soup”

  1. Emily @SinfulNutrition May 26, 2015 at 8:38 am #

    I never thought to add lentils to tomato soup! All I need is a grilled cheese and I’m set 🙂

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