Low-Simmered Lentil and Tomato Soup with Cumin

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Hearty lentil soup simmered gently with tomatoes and cumin, creating a warm, earthy flavor perfect for a cozy meal. This Mediterranean-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, canned diced tomatoes, 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.

Ingredients

• 1 cup, rinsed brown lentils
• 14 oz can canned diced tomatoes
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 tsp salt
• 3/4 tsp black pepper
• 2 tbsp chopped (optional garnish) fresh parsley

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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.