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Lentil & Tomato Soup
Incredibly easy lentil & tomato soup you can make all-year long with basic pantry ingredients, using any vegetables you have in your kitchen. Vegan and gluten-free.
Hands up if you prepare lentil soup all year long and not just for winter. My family loves bean soup, and lentil soup is topping the chart.
This lentil and tomato soup is very easy to prepare, you can adapt it to use any vegetables you have in your pantry/fridge, and it happens to be vegan-friendly and gluten-free.
Ingredients for lentil and tomato soup
The soup itself needs lentil, olive oil, onion, garlic, carrot, celery, tomato, tomato paste, stock/water, salt, and pepper.
If you don’t have fresh tomatoes at home, you can also use one 14-ounce canned tomato.
You can skip tomato paste if you don’t have any at home, but the soup will severely lack any tanginess. In this situation, try adding juice from a whole lemon at the end of the cooking time to make up for it.
When serving the soup, you may want to add some Parmesan cheese/nutritional yeast, lemon juice, and parsley/cilantro.
How to prepare the lentil soup
Heat olive oil in a pot over medium heat. Sauté onion until translucent, about 5 minutes.
Add garlic, carrot, and celery. Cook for 5 minutes.
Add diced tomatoes, tomato paste, bay leaves, salt, and pepper. Cook for 5 minutes.
Add lentil and stock/water. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 1 hour.
Turn off the heat, add salt and pepper if necessary.
Serve the lentil soup with Parmesan cheese/nutritional yeast, lemon juice, and chopped parsley/cilantro.
Storing the soup
If you are patient, try serving the soup on the next day as the flavor improves with storage.
Store any leftover in an airtight container in the fridge for up to a week. For an even longer storage, transfer the soup into a freezer ziplock bag and freeze for 3 months.
Lentil & Tomato Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cup diced carrot
- 1 1/2 cup diced celery
- 4 Roma tomatoes, diced
- 3 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground pepper, or to taste
- 1/2 lb (225 gram, or about 1 cup) lentil, washed and drained
- 6 cup vegetable stock/water
- Serve with (optional)
- Parmesan cheese, or nutritional yeast for a vegan option
- lemon juice
- chopped parsley/cilantro
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic, carrot, and celery. Cook for 5 minutes.
- Add diced tomatoes, tomato paste, bay leaves, salt, and pepper. Cook for 5 minutes.
- Add lentil and stock/water. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 1 hour.
- Turn off the heat, add salt and pepper if necessary.
- Serve the lentil soup with Parmesan cheese/nutritional yeast, lemon juice, and chopped parsley/cilantro.
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Keep sharing on these types of great recipes.
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