Hearty Tomato and Lentil Soup

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A comforting soup blending tender lentils, ripe tomatoes, and aromatic spices for a nourishing, plant-based meal. This Middle Eastern soup recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, tomatoes, and onion for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups brown lentils
• 4 medium diced tomatoes
• 1 large chopped onion
• 3 cloves minced garlic
• 2 medium diced carrots
• 2 stalks diced celery
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1.5 tsp salt
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened.
3. Step 3: Stir in 1.5 cups brown lentils, 4 diced tomatoes, 6 cups vegetable broth, 1 tsp cumin, 1/2 tsp paprika, and 1.5 tsp salt. Bring to a boil.
4. Step 4: Reduce heat, cover, and simmer for 30-35 minutes until lentils are tender and soup thickens.
5. Step 5: Remove from heat. Stir in 2 tbsp chopped parsley. Serve warm, optionally with a slice of crusty bread.