Simmered Lentil and Tomato Soup with Sumac

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply flavorful, tomato-based soup with earthy lentils and a subtle tang from sumac, ideal for weeknight dinners. This mediterranean-inspired soups (vegan) ready in about 45 minutes pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 tbsp olive oil
• 1 large onion
• 2 carrot
• 2 stalks celery
• 3 cloves garlic
• 1 cup lentils
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp sumac
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until translucent.
2. Step 2: Add 2 carrots, diced, and 2 celery stalks, diced, and cook for 5 more minutes until softened.
3. Step 3: Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup red lentils, rinsed, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp sumac. Season with salt and black pepper to taste.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
6. Step 6: Remove from heat and let cool slightly. Blend with an immersion blender until smooth, or transfer to a regular blender in batches. Season with additional salt and pepper if needed.