Tomato Lentil Soup

Name: Tomato Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 heaping cup green or brown lentils (rinsed and picked over); 4 cups water (for cooking lentils); 2 bay leaves; 1 tablespoon extra virgin olive oil (or water/broth for oil-free); 1 medium yellow onion (finely diced); 1 large carrot (finely diced); 3 celery stalks (finely diced); 1 tablespoon sea salt (measured into a small bowl to season in layers); 4 cloves garlic (minced); 6 cups water (OR 6 cups low sodium vegetable broth and omit bouillion cubes); 2 vegan bouillon cubes; 1 large Yukon Gold potato (finely diced); 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; (1) 28-ounce can crushed tomatoes; 1 tablespoon tamari; 1 teaspoon maple syrup; 1 tablespoon tahini; Black pepper (to taste); 1-2 light splashes balsamic vinegar (to taste); 1-2 handfuls whole or chopped fresh baby spinach; 1 cup frozen corn (white or yellow); Fresh herbs like chopped parsley, thyme, or basil (add in once the heat is off.)

Instructions

Prep:15minCook:35min

This tomato lentil soup is hearty and comforting, with tender lentils, vegetables, and a bright tomato finish. Easy to make, naturally vegan, and great for meal prep.

Updated at: Wed, 14 Jan 2026 05:53:18 GMT