Tomato Lentil Soup
A hearty, comforting soup made with red lentils, tomatoes, and carrots, finished with fresh cilantro. Simple, nourishing, and perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 15g
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 1 large, diced carrot
- 3 cloves, minced garlic
- 1 cup red lentils
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- ¼ cup, chopped cilantro
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 1 diced carrot; cook until softened, about 5 minutes.
- 2
Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add 1 cup red lentils, 1 can diced tomatoes (with juices), and 4 cups vegetable broth. Stir well.
- 4
Bring to a boil, then reduce heat to low. Simmer partially covered until lentils are tender, about 20-25 minutes.
- 5
Season with salt and pepper to taste. If you like, add a pinch of cumin or turmeric for extra warmth.
- 6
Stir in 1/4 cup chopped cilantro just before serving. Ladle into bowls and enjoy.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
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