Date Published: Sept 9th, 2021 | Last Updated: Sept 9th, 2021
Author: Abby |Category: soups, mains, vegetarian, healthy, easy
Serves: 4-6 | Prep time: 20 mins | Cook time: 1 hr

Jump to recipe |

This soup may not look like much, but it’s SO good, healthy and really filling! The softened texture of the blended lentils resembles a minced meat texture and the combination of spices in this soup makes it taste kind of like a southern chilli – but vegetarian. The lentils pack a load of nutrients and fibre which makes this a really filling soup, perfect to keep you full when you have a busy day at work.

This recipe is adapted from RecipeTinEats with a few minor adjustments.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 Tbsps olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
1 large carrot, diced
3 stalks of celery, diced
1.5 litres (6 cups) chicken stock
400g (1 can/14oz) crushed tomato
2 cups (400g) green lentils, rinsed
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1.5 tsp ground paprika
2 dried bay leaves
Salt & pepper to taste
Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).

Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.

Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).

Once the lentils are cooked, remove the the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!

Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.

Summarized Recipe:

Tomato Lentil Soup

Ingredients:

2 Tbsps olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
1 large carrot, diced
3 stalks of celery, diced
1.5 litres (6 cups) chicken stock
400g (1 can/14oz) crushed tomato
2 cups (400g) green lentils, rinsed
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1.5 tsp ground paprika
2 dried bay leaves
Salt & pepper to taste
Optional: lemon zest, lemon juice and chopped parsley for serving

Directions:

In a large pot over MED heat, sauté the garlic and onion in 2 tablespoons of olive oil until fragrant (~30 seconds).
Next, add in the carrot and celery. Sauté until the vegetables are soft and easy to break with a spoon. You can put a pot lid on to help quicken this step so the veggies steam and cook faster.
Once the vegetables are soft, add in the rest of the ingredients to the pot: chicken stock, crushed tomato, lentils, cumin, coriander seed, paprika, and bay leaves. Bring the soup to a boil on high heat, then turn the heat down to low and cover the pot with a lid. Let it simmer until the lentils are cooked (30-45mins).
Once the lentils are cooked, remove the bay leaves and use a stick blender to blend the soup a few times until you get a chunky consistency (or more if you prefer a smoother soup). Salt and pepper to taste. Enjoy!
Optional: before serving, drizzle some lemon juice and lemon zest over the bowl with chopped parsley. Serve with bread or on its own.