Smoky Tomato and Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, deeply flavored soup made with fire-roasted tomatoes and earthy lentils. This soups (vegan) ready in about 45 minutes pairs rinsed brown lentils, medium, finely diced onion, medium, grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 (28 oz) can, fire-roasted diced tomatoes
• 1 cup, rinsed brown lentils
• 1 medium, finely diced onion
• 1 medium, grated carrot
• 2 stalks, finely diced celery
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat a large pot over medium heat; add 2 diced celery stalks, 1 finely diced onion, and 1 grated carrot, cooking for 5 minutes until softened but not browned.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 1 (28 oz) can fire-roasted diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and soup thickens slightly.
5. Step 5: Use an immersion blender to purée until smooth (or transfer in batches to a blender), then adjust seasoning if needed before serving.