Red Lentil Tomato Soup
A hearty, pantry-friendly soup made with red lentils, canned tomatoes, onion, garlic, and warm spices. It comes together in one pot without stock or fresh vegetables, yet delivers a satisfying,…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes
- 1 cup red lentils, rinsed
- 1 can (14 ounces) canned crushed tomatoes
- 4 cups water or vegetable stock
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon dried mint or chopped fresh parsley, optional
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic, cumin, paprika, and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the rinsed red lentils, crushed tomatoes, water or stock, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, partially cover the pot, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are very tender and the soup has thickened.
- Blend the soup with an immersion blender until mostly smooth, or carefully blend in batches in a countertop blender. Leave it slightly chunky if preferred.
- Stir in the lemon juice. Taste and adjust the salt, pepper, or red pepper flakes, adding a splash of water if the soup is thicker than desired.
- Ladle into bowls and finish with dried mint or fresh parsley, if available. Serve hot with bread, toast, or crackers.
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