Hearty Tomato-Lentil Soup with Vegetables and Herbs
This comforting soup combines protein-rich lentils with diced tomatoes, aromatic vegetables, and herbs for a satisfying meal. The lentils are simmered until tender with onions, celery, carrots, and garlic, then finished with canned tomatoes for rich flavor. Perfect for cold weather or as a nutritious weeknight dinner, this soup offers a complete protein source and plenty of vegetables in every bowl. The dried thyme and bay leaf add depth while the vegetable bouillon ensures a flavorful broth throughout.
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large onion, finely chopped
- 1 medium stalk celery, cut into 1/2-inch pieces
- 2 cloves garlic, finely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dried lentils, sorted, rinsedcanned lentils1:1time-saving
reduce cooking time to 10 minutes
- 4 cups water
- 4 teaspoons vegetable bouillon granuleschicken bouillon1:1flavor
adds richness
- 1 teaspoon dried thyme leaves
- ¼ teaspoon pepper
- 1 dried bay leaf
- 1 can (28 oz) Muir Glen organic diced tomatoes, undrainedfresh tomatoes2 cups chopped:1 canfreshness
use ripe tomatoes
Instructions
- 1
Heat oil in 3-quart saucepan over medium-high heat
- 2
Add onion, celery and garlic and cook about 5 minutes, stirring occasionally, until softened
- 3
Stir in lentils, water, bouillon granules, thyme, pepper and bay leaf
- 4
Heat to boiling then reduce heat, cover and simmer 15 to 20 minutes or until lentils and vegetables are tender
- 5
Stir in tomatoes and reduce heat
- 6
Simmer uncovered about 15 minutes or until thoroughly heated
- 7
Remove bay leaf before serving
Tips
Sort lentils before rinsing to remove any debris or damaged pieces for the best texture.
Don't skip removing the bay leaf before serving as it can be a choking hazard.
For richer flavor, sauté the vegetables until they're golden before adding the liquid ingredients.
Good to Know
Refrigerate up to 4 days in covered container. Freezes well up to 3 months.
Can be made up to 3 days ahead. Flavors improve overnight. Add water when reheating if needed.
Serve hot with crusty bread or crackers. Garnish with fresh herbs if desired.
Common Mistakes
Don't skip sorting lentils to avoid biting into small stones
Remove bay leaf before serving to prevent choking hazard
Add more water during cooking if soup becomes too thick
Substitutions
reduce cooking time to 10 minutes
adds richness
FAQ
Can I use red lentils instead of regular lentils?
Yes, but red lentils cook faster and break down more, creating a thicker, more porridge-like texture. Reduce cooking time to 10-15 minutes.
How long does this soup keep in the refrigerator?
The soup keeps well for 4-5 days refrigerated in a covered container. The flavors actually improve overnight as they meld together.
Can I freeze this tomato lentil soup?
Yes, this soup freezes excellently for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding water if needed.