Tomato and Lentil Garden Soup with Cilantro
A hearty soup blending Denver-grown tomatoes, protein-rich lentils, and fresh cilantro, perfect for showcasing local garden harvests. This mediterranean-inspired soups ready in about 60 minutes pairs chopped (about 6-8 medium) tomatoes, large, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 8, 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
- 4 lbs, chopped (about 6-8 medium) tomatoes
- 2 large, diced carrots
- 2 stalks, diced celery
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 cup, rinsed green lentils
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/3 cup, chopped fresh cilantro
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic, sautéing for 5-7 minutes until softened.
- Step 2: Add tomatoes, lentils, broth, cumin, coriander, and salt. Bring to a boil, then reduce heat to low. Simmer 30-35 minutes until lentils are tender and soup thickens.
- Step 3: Stir in cilantro. Let sit 5 minutes before serving. For a smoother texture, blend 1/3 of the soup with an immersion blender before returning to pot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Lentil Garden Soup with Cilantro take to make?
Total time is about 60 minutes (20 min prep + 40 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 Tomato and Lentil Garden Soup with Cilantro?
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 large, diced carrots from drying out.
Can I substitute ingredients in Tomato and Lentil Garden Soup with Cilantro?
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 Tomato and Lentil Garden Soup with Cilantro for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
What goes well with Tomato and Lentil Garden Soup with Cilantro?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
