Tomato Lentil Soup Mediterranean (Printable)

Tangy tomato broth meets hearty lentils in this nourishing Mediterranean bowl ready in under an hour.

# What Goes In:

→ 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 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 continuously for 1 minute to release the spice aromas.
04 - Add diced tomatoes with their 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 reach desired tenderness.
06 - Remove the bay leaf. Stir in lemon juice and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely nourishing without feeling like you're eating something virtuous or punishing.
  • The whole pot comes together in under an hour, making it perfect for weeknight dinners when you need something real.
  • Leftovers taste even better the next day as the flavors deepen and meld together.
02 -
  • Don't skip the toasting of spices in step three—it's the difference between a good soup and one that tastes like you threw everything into a pot without thinking.
  • If your lentils are still hard after 30 minutes, your heat might be too high or your pot lid too tight; gentle simmering is what you want, not a rolling boil.
03 -
  • If you're planning to blend part of the soup, wait until it's completely cooled a bit so you don't have hot liquid splashing everywhere—or use an immersion blender directly in the pot for less mess.
  • Leftover soup freezes beautifully for up to three months, so make a double batch when you're already cooking and save yourself time on a future busy day.
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