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Easy One-Pot Tomato Lentil Soup
Earthy dried lentils and sweet canned tomatoes transform into a rich, comforting bowl of soup with just a few basic pantry staples. You'll build a deeply savory broth using thyme, a bay leaf, and classic aromatics, all simmered together in a single pot. It's the kind of thick, satisfying meal that warms you up from the inside out. Make a big batch on Sunday, and you'll have fantastic lunches ready for the rest of the week.
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large onion, finely chopped (1 cup)
- 1 medium stalk celery, cut into ½-inch pieces
- 2 cloves garlic, finely chopped
- 2 medium carrots, cut into ½-inch pieces (1 cup)
- 1 cup dried lentils (8 oz), sorted, rinsed
- 4 cups water
- 4 teaspoons chicken or vegetable bouillon granules
- 1 teaspoon dried thyme leaves
- ¼ teaspoon pepper
- 1 dried bay leaf
- 1 can (28 oz) diced tomatoes, undrained
Instructions
- 1Warm the oil in a 3-quart saucepan over medium-high heat. Add the chopped onion, celery, and garlic, cooking for about 5 minutes until the vegetables soften. Stir occasionally so the garlic doesn't burn and turn bitter.
- 2Add the carrots, dried lentils, water, bouillon granules, dried thyme, pepper, and bay leaf to the pot. Bring the mixture to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes until the lentils and vegetables are tender.
- 3Pour in the undrained diced tomatoes and stir well. Leave the pot uncovered and simmer for another 15 minutes until everything is thoroughly heated. Discard the bay leaf before ladling into bowls.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. The soup will thicken as it sits, so you might need to add a splash of water or broth when reheating.
- Freezing: This soup freezes exceptionally well. Let it cool completely, then freeze in individual portions for up to 3 months.
- Swap: Use vegetable bouillon to keep the recipe entirely plant-based, or chicken bouillon if you prefer a richer, meatier background flavor.