Lentil Tomato Soup

1-pot soup made with dry green lentils and tomatoes in a sweet spiced tomato broth. Perfect for meal prep and cozy winter dinners. 

“Are we there yet?” I asked, after we stepped across the border into West Virginia on a snowy incline. 

Last week, we hiked Raven Rocks in the snow! 

The adventure came into being when I stated to M that I *needed*, not wanted, to get out. 

It’s been nonstop winter precipitation here in Virginia, so when the forecast showed a clear, 45+ degree day, I cleared my schedule and packed my hiking bags. 

So, Raven Rocks.

The path primarily follows the Appalachian Trail, with the peak overlook just past where Virginia and West Virginia converge on the Blue Ridge Mountain. 

Seconds after I asked the obvious question the overlook appeared to our right, breathtaking and beautiful.

The sun came out and we ate protein bars and took silly selfies out over the expansive valley of fir trees. 

We hadn’t intended on a snow hike setting out, but I guess the white stuff takes a lot longer to melt at higher elevation. 

Luckily, it was a sunny day so the snow and ice softened into an occasionally slide-y slush that accompanied us to the top. 

Still, it was chilly on the descent with the setting sun and I found myself dreaming of warm foods to create at home. 

Now, correct me if I’m wrong, but is there anything cozier than a big pot of soup? 

This Lentil Tomato Soup is made with dry green lentils and tomatoes in a sweet spiced tomato broth. 

It’s the perfect cozy companion for chilly weather!

Lately, I’ve been loving using lentils in my recipes.

They’re an easy source of plant-based protein that both M and I agree is delicious, so I add them a lot to our dinners.

This particular recipe was born from wanting a lentil soup for dinner, but also needing to use a buttload of tomatoes. 

So, Lentil Tomato Soup. 

You’re going to love it. 

It’s got a great balance of smokiness and sweet acidity with a thick, stew-like consistency.

Let’s get lovely with lentils. 

Here’s what you need:

• avocado oil
• yellow onion
• garlic cloves
• tomato paste 
• smoked paprika 
• tomatoes, diced
• Eden Foods Green Lentils
• vegetable broth 
• black pepper 
• lemon

That’s it!

First, heat the avocado oil in a large stock pot over medium heat.

Once the pot and oil is warm, add in the onion and garlic and cook them for 3-5 minutes.

The onion should be slightly translucent and fragrant. 

Next, add in the tomato paste and paprika and stir it all up to completely coat the onion and garlic. 

If the mixture is thick and paste-y, you did it right!

Back when I didn’t know how easy it was to cook lentils to broth, I used to add canned lentils to my soups and stews.

But, not anymore.

For this soup recipe, I used Eden Foods Green Lentils!

These quick-cooking, versatile legumes require no soaking before adding to your recipes– huzzah!

These delish lentils are a bit larger than French and other varieties, and hold their shape better when cooked.

Did you know what while green lentils are small, round, lens-shaped legumes, they’re not actually beans!

Because of their quick cook-time and zero prep, they’re ideal in soup, stews, pâté, curries, and salads.

I love them because they’re packed with plant-based protein as well as iron and minerals. 

Combine them with a whole grain to create a *complete* plant-based protein!

They cook down beautifully in this Lentil Tomato Soup to create a hearty broth. 

Add in the diced tomatoes, the dry green lentils, and vegetable broth.

Bring the mixture to a boil over medium high heat, then cover and reduce the heat to medium low.

You want the soup to be consistently bubbling, but not boiling. 

Allow the soup to simmer like this for 50-60 minutes. 

For thicker soup, remove the lid and allow some of the excess broth to cook off for the last ~10 minutes.

For thinner soups, keep the pot covered for the entire cook time. 

Uncover the pot and season with a big squeeze of lemon for extra acidity.

Season your soup to taste with black pepper and Himalayan sea salt.

I usually find my soups salty enough with the low-sodium vegetable broth, but M always adds a hearty shake of pink salt to his bowl before serving. 

Serve the bowls warm, with fresh green herbs or green onion. 

Sometimes I like to add a dollop of unsweetened almond milk yogurt to mine! 

Enjoy this Lentil Tomato Soup as an anytime soup recipe. 

Make a big pot on Sunday or Monday and heat up leftovers for an easy weeknight dinner or lunch. 

The mixture of lemon and warming spice makes this soup wonderful for cold weather and immunity boosting! 

If you want to add more vegetables to this recipe, add them with the tomatoes and vegetable broth. 

Store any leftovers in the fridge for 3-5 days and reheat in the microwave, or on the stovetop before serving.

Enjoy! 

If you make a pot of this Lentil Tomato Soup, I’d love to hear what you think!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Want more colorful soups, packed with protein and veg?

Check out my Everyday Carrot Lentil Soup, Oil-Free Detox Zoodle Soup, and 1-Pot Vegetable Minestrone.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen