Pantry Tomato Lentil Soup
A steaming bowl of “I had everything already.” Earthy lentils, bright tomato, and warm spices simmer into a soup that feels wholesome and intentional — even if you just dumped it all in a pot between emails.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 cup dried red or green lentils rinsed
- 1 14 oz can diced tomatoes
- 4 cups vegetable broth or chicken broth
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- Pinch of red pepper flakes optional
- Juice of ½ lemon
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, and smoked paprika; cook for 30 seconds until fragrant.
- Add lentils, tomatoes, broth, salt, pepper, and red pepper flakes (if using). Bring to a boil.
- Reduce heat and simmer, uncovered, for 25-30 minutes, until lentils are tender.
- Stir in lemon juice. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh herbs.
Notes
• Why it works: Lentils thicken the soup naturally while tomatoes keep it bright and fresh.
• Shortcuts: Use pre-chopped frozen onions and jarred garlic to cut prep time.
• Toddler-friendly: Use red lentils for a softer texture and skip the red pepper flakes.
• Apéro energy: Serve in espresso cups with tiny spoons for a savory “shot.”
• Shortcuts: Use pre-chopped frozen onions and jarred garlic to cut prep time.
• Toddler-friendly: Use red lentils for a softer texture and skip the red pepper flakes.
• Apéro energy: Serve in espresso cups with tiny spoons for a savory “shot.”