Tomato Lentil Soup Mediterranean (Printable)

Tangy tomato broth meets hearty lentils in this vibrant 50-minute Mediterranean bowl perfect for wholesome meals.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon tomato paste

→ Lentils

07 - 1 cup dried brown or green lentils, rinsed

→ Liquids

08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of ½ lemon

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir for 1 minute to toast the spices and develop their flavors.
04 - Add diced tomatoes with juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 30 minutes or until lentils are tender.
06 - Remove bay leaf and stir in lemon juice. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The lentils retain just the right amount of bite while soaking up all that tomato goodness, creating this magical texture that feels like a proper meal rather than just a starter.
  • You can toss everything into one pot and let it do its thing while you catch up on that book you keep meaning to finish, making it perfect for those evenings when cooking feels like too much effort.
02 -
  • If your lentils are still firm after the cooking time, they might be older stock, so just let them simmer longer rather than cranking up the heat which can make the vegetables mushy.
  • Adding the salt too early can prevent lentils from softening properly, so I learned to wait until theyre tender before making final seasoning adjustments.
03 -
  • When time allows, soak the lentils for 30 minutes before cooking, then drain and rinse them thoroughly, which removes some of the compounds that can cause digestive discomfort for sensitive stomachs.
  • The soup freezes beautifully for up to three months, but add the lemon juice only after thawing and reheating to maintain that bright, fresh flavor.
Go back