Red Lentil Tomato Soup

Red Lentil & Tomato Soup

Sometimes I get a bit indecisive when it comes to making certain meals. I try to make a rough meal plan every week mainly to make both shopping and blogging a bit easier on myself, but sometimes I just don’t stick to it. Despite my best efforts to plan ahead, sometimes I just don’t feel like what I had previously planned out. On this week’s plan I had both lentil soup and tomato soup. It’s been super cold here lately, so soup is in high demand. When it came time to make lentil soup for lunch one day, it just seemed kind of blah… I really wanted tomato soup, but it didn’t really seem filling enough. Then I got wonderful idea of putting the two together. I’m quite happy it did. The end result had everything I wanted. It was tomato-y and comforting and filling and hardy all at the same time.

If I had time (aka if I wasn’t starving for lunch at the time) I would have chopped up some more veggies to add to the soup. Carrots would be perfect in this soup. I did throw a couple large handfuls of spinach at the end to add some sort of vegetable and color (hard to see in the picture, but it’s in there). The green onions were a last-minute, impulsive addition and were amazing on top. The soup itself is completely vegan. I decided to add a couple spoonfuls of greek yogurt to stir in for a little extra creaminess, but it’s definitely not necessary.

Red Lentil Tomato Soup

  • 1 Tablespoon olive oil
  • 2 large onions, diced
  • 6 cloves garlic, minced
  • 2-28 ounce cans whole (or diced) tomatoes
  • 2 Tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 2 cups red lentils, rinsed and picked over
  • 1 cup low-sodium vegetable broth
  • 2 large handfuls baby spinach
  • 5 green onions, sliced
  • greek yogurt/sour cream, optional
  • salt and freshly ground pepper, to taste
  1. In a large heavy bottomed pot, heat the olive oil over medium-high heat. When oil is hot, add onion to the pot and cook until soft, 6-7 minutes. Stir in garlic, paprika and cumin. Cook 1-2 minutes, until fragrant.
  2. Add in tomatoes, juices and all. Bring to a boil and reduce heat to low. If using whole tomatoes: With a handheld/stick blender, blend the tomatoes and onions until mixed, but still slightly chunky.
  3. Bring heat back to medium-high and add in the broth and lentils. Bring soup to a boil, reduce heat to low and cover. Allow soup to simmer for 20-25 minutes, or until lentils are soft and have absorbed some of the liquid.
  4. When lentils are soft, add in baby spinach and stir until slightly wilted.
  5. Put soup in serving bowls, top with green onions and greek yogurt, if desired, and serve.

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