Smoky Lentil & Tomato Soup with Rosemary

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, protein-packed soup with deep smoky flavors, perfect for chilly days and. This soup recipe (vegetarian, gluten-free), ready in about 34 minutes, pairs brown lentils, vegetable broth, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion
• 1 medium carrot
• 2 cloves garlic
• 1 tsp smoked paprika
• 1 tbsp fresh rosemary
• 1 tbsp olive oil
• 1/2 tsp salt

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Instructions

1. Step 1: Finely chop 1 medium onion and 1 medium carrot, then mince 2 garlic cloves. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add onions and carrots, cooking for 5 minutes until softened and translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute to toast the spices.
4. Step 4: Pour in 4 cups vegetable broth and 1 can (14 oz) diced tomatoes. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until lentils are tender.
5. Step 5: Stir in 1 tbsp chopped fresh rosemary and cook for 2 more minutes. Use an immersion blender to puree until smooth, or carefully transfer to a regular blender in batches.