Low-Simmered Lentil and Tomato Soup with Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lentil soup simmered gently with tomatoes and cumin, creating a warm, earthy flavor perfect for a cozy meal. This mediterranean-inspired vegan ready in about 55 minutes pairs rinsed brown lentils, can canned diced tomatoes, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 6 minutes until vegetables soften.
  2. Step 2: Stir in 3 minced garlic cloves and 1 1/2 tsp ground cumin, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 cup rinsed brown lentils, 14 oz canned diced tomatoes with their juice, and 4 cups vegetable broth. Bring to a boil.
  4. Step 4: Reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender and soup thickens.
  5. Step 5: Season with 1 tsp salt and 3/4 tsp black pepper. Serve hot, garnished with 2 tbsp chopped fresh parsley if desired.

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Frequently asked questions

How long does Low-Simmered Lentil and Tomato Soup with Cumin take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Simmered Lentil and Tomato Soup with Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.

Can I substitute ingredients in Low-Simmered Lentil and Tomato Soup with Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Simmered Lentil and Tomato Soup with Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Simmered Lentil and Tomato Soup with Cumin?

Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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