Tomato Lentil Soup
31 mineasy4 servingsveganvegetarian
Ingredients
- Lentils200 g, redOn hand
- Onion1, choppedOn hand
- Carrot2, dicedOn hand
- Celery2 stalks, dicedOn hand
- Canned tomatoes1 can (400 g)optional
- Cumin1 tspoptional
- Vegetable stock1 literoptional
- Olive oil1 tbspoptional
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Steps
- 1
Soften the onion, carrot, and celery in olive oil.
6 min
- 2
Stir in the cumin.
1 min
- 3
Add the lentils, canned tomatoes, and stock.
1 min
- 4
Simmer until the lentils are completely soft.
20 min
- 5
Season with salt and black pepper.
1 min
- 6
Blend half the soup and stir it back in.
2 min
Cook’s note. Red lentils break down into body on their own; green lentils stay firm.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.