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Tomato Lentil Soup
A hearty, comforting bowl of tomato lentil soup packed with tender vegetables and earthy herbs. It comes together easily in one pot using pantry staples like dried lentils, canned tomatoes, and basic aromatics. The savory broth gets a deep flavor from thyme and a bay leaf, while the lentils provide a satisfying, thick texture. Serve it for a cozy weeknight dinner or portion it out for weekday lunches.
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.
- 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.