Spicy Lentil and Tomato Soup Recipe
A bold, spiced vegan soup packed with red lentils, juicy tomatoes, and warming seasonings for the ultimate soul-soothing, no-nonsense meal.
Ingredients
- Olive oil – 1 tablespoon
- Onion chopped – 1 medium
- Garlic minced – 3 cloves
- Carrot diced – 1 large
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Red pepper flakes – ½ teaspoon adjust to taste
- Tomato paste – 2 tablespoons
- Diced tomatoes – 1 can 14 oz
- Red lentils rinsed – 1 cup
- Vegetable broth – 4 cups
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Lemon juice – 1 tablespoon optional, but amazing
Instructions
- Start strong: Heat olive oil in a pot over medium heat. Toss in onion, garlic, and carrot. Sauté for 5 minutes until soft.
- Spice it up: Add cumin, paprika, and pepper flakes. Stir for 1 minute until everything smells borderline addictive.
- Tomato time: Mix in tomato paste and diced tomatoes. Cook 2–3 minutes to deepen the flavor.
- Lentil love: Add lentils, broth, salt, and pepper. Stir well and bring to a boil.
- Simmer gently: Lower heat. Cover and simmer 25–30 minutes, until lentils are soft and soup thickens.
- Final touches: Stir in lemon juice for brightness. Taste and adjust seasoning like the soup goddess you are.
- Serve: Ladle into bowls. Top with parsley. Serve hot with a dramatic hair flip.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 13 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 20%
- Folate: 35%
- Vitamin A: 25%
- Vitamin C: 18%
- Magnesium: 12%
Additional Notes/Tips
- Add spinach or kale in the last 5 minutes for extra greens without the drama.
- A swirl of coconut milk gives it creamy vibes.
- Use crushed tomatoes instead of diced for a smoother texture.
- Spice too strong? Stir in a little plain vegan yogurt to calm things down.
- This freezes beautifully—meal prep queen, activated.