Spicy Tomato and Lentil Soup with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty, warming soup made with red lentils, tomatoes, and a hint of smoked paprika for depth. This mediterranean-inspired soups (vegetarian) ready in about 50 minutes pairs rinsed Red lentils, Olive oil, medium, diced Onion 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 cup, rinsed Red lentils
• 1 tbsp Olive oil
• 1 medium, diced Onion
• 1 medium, diced Carrot
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 1 can (14 oz) Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 1/4 tsp Red pepper flakes
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 1 diced medium carrot, and 2 diced celery stalks. Cook for 8 minutes until softened, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils, 1 can (14 oz) crushed tomatoes, 4 cups vegetable broth, 1 tsp smoked paprika, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
5. Step 5: Remove from heat and let cool slightly. Use an immersion blender to puree until smooth. Stir in 2 tbsp chopped fresh parsley before serving.