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-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.