Slow-Cooked Tomato and Lentil Soup with Smoked Paprika
A robust, deeply savory soup with slow-simmered tomatoes and lentils, enriched with a hint of smoked paprika for warmth. This mediterranean-inspired soups (vegetarian) ready in about 255 minutes pairs Red lentils, (14 oz each) Diced tomatoes, Vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cup Red lentils
- 2 cans (14 oz each) Diced tomatoes
- 4 cups Vegetable broth
- 1, finely chopped Onion
- 2, diced Carrots
- 1 tsp Smoked paprika
- 3 cloves, minced Garlic
- 1 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a slow cooker over medium heat. Add 1 finely chopped onion and 2 diced carrots, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
- Step 3: Add 1 cup red lentils, 2 cans diced tomatoes (with juices), and 4 cups vegetable broth. Stir to combine, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Cover and cook on low for 4 hours until lentils are tender and soup has thickened slightly, stirring once halfway through.
- Step 5: Remove from heat and let rest for 10 minutes. For a smoother texture, blend half the soup with an immersion blender until creamy, then return to the pot.
Frequently asked questions
How long does Slow-Cooked Tomato and Lentil Soup with Smoked Paprika take to make?
Total time is about 255 minutes (15 min prep + 240 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 Slow-Cooked Tomato and Lentil Soup with Smoked Paprika?
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 red lentils from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and Lentil Soup with Smoked Paprika?
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 Slow-Cooked Tomato and Lentil Soup with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Slow-Cooked Tomato and Lentil Soup with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
