Tomato Lentil Soup
A hearty, comforting tomato lentil soup packed with vegetables and savory spices, perfect for nutritious meals and suitable for vegetarians and comfort food lovers.
Ingredients
Instructions
- Place lentils, water, chopped onion, chopped carrots, and sliced celery in a large pot. Bring to a boil.
- Reduce heat and simmer gently for 2 hours, adding water if the level gets too low.
- Add garlic salt, salt, pepper, and dill weed to the soup and stir.
- Simmer the soup for another hour.
- Stir in the tomato paste and mix well.
- Simmer for an additional 5 to 10 minutes before serving.
Tips & Substitutions
For a heartier soup, consider adding chopped potatoes or diced tomatoes along with the lentils. If you don’t have dill weed, try substituting with thyme or oregano for a different flavor profile. To enhance the depth of the soup, sauté the onion, carrots, and celery in a little olive oil before adding them to the pot. This method, similar to techniques used in Mediterranean recipes, can elevate the taste.
Serving Suggestions
Serve the Tomato Lentil Soup with crusty bread or a side salad for a satisfying meal. It pairs beautifully with Lee's Carrot Honey Salad for a refreshing contrast. Consider garnishing with fresh herbs or a dollop of yogurt for creaminess. This dish also complements a light, zesty side like Zesty Marinated Vegetables, enhancing the overall meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water if it has thickened. Alternatively, you can microwave individual portions, stirring occasionally, until heated through. This soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Lentil Soup contains roughly 460 calories, with 34g protein, 83g carbohydrates, and 2g fat. It is an excellent source of vitamin C (112% of the Daily Value), dietary fiber (110% of the Daily Value), and iron (92% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1999mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to save time. Rinse and drain them before adding to the soup in the last 15 minutes of cooking. Keep in mind that you may need to adjust the liquid since canned lentils are already cooked and will not absorb as much water.
Is this soup suitable for freezing?
Absolutely! Tomato Lentil Soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until warm.
What other vegetables can I add to the soup?
Feel free to incorporate other vegetables like spinach, kale, or zucchini for added nutrition. Just chop them into small pieces and add them during the last 30 minutes of cooking to ensure they retain some texture and color in the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).