Description
A hearty and creamy tomato and lentil soup that’s easy to make and packed with flavor.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup dried red lentils
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
- Stir in lentils, diced tomatoes, vegetable broth, thyme, and paprika.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Blend half the soup for a creamy texture (optional).
- Stir in coconut milk if using. Season with salt and pepper.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Adjust spices to your taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg