BEST Lentil & Tomato Soup

Another one pot meal! I know it’s a little too hot for soup but hey, it works in our house right now. Our 1-year old loves soup so it’s an easy reheat meal when I’m super busy. Plus he really enjoys the burgers I make out of the leftovers!

This soup is REALLY GOOD! My hubby said it’s in the top 5! The caramelized onions and garlic really make this soup so if you can, take the time to do that first!! You won’t regret it!

BEST Lentil & Tomato Soup

Original recipe from Food.com.

Ingredients

  • 1 cup lentils, rinsed – I used red lentils
  • 7 cups water
  • Water or broth for sauté
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed & chopped
  • 3 carrots, diced
  • 4 stalks of celery, diced
  • 1 potato, diced
  • 2 cups stewed tomatoes – I used one can
  • 1 teaspoon salt, or to taste
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 cup brown rice, uncooked
  • 1/3 – 1/2 cup fresh parsley, chopped – I used about 1/2 cup
  • 1/4 cup lemon juice

Directions

  1. Heat soup pot, add in onions and garlic and sauté on medium heat, stirring often, until everything turns a deep golden brown – took me about 30 minutes.
  2. Add in brown rice, spices, carrot, celery, potato, tomatoes, and spices and sauté for another 5 minutes. DO NOT ADD WATER, LENTILS, PARSLEY OR LEMON JUICE YET.
  3. Stir in lentils and water and bring to boil. Cover and cook over low heat for 30-40 minutes or until rice and lentils are done.
  4. Stir in lemon juice and parsley, serve hot.

Caramelize the onions and garlic

Add in carrot, celery, potato, tomato, spices and brown rice

Add in water and lentils, bring to boil, cover and cook 20-30 minutes or until done.

Add in parsley and lemon juice

Ready to serve!

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  1. brittbot Reply

    I love your blog, I feel like we are kindred spirits! I’m a mom, studying to be a Nutritionist, and living plant-centric. I’m usually not a big recipe follower, but this is the second of yours I’ll be trying! Thanks, and great job :)

    • Thanks for your support! So glad to have you test out recipes!! Where are you going to school?? :-)

      • So I just discovered WordPress notifications, lol! I’m currently at Durham Tech getting pre-reqs to get into UNC Chapel Hill’s MPH/RD, and I am in the final TCC class from eCornell’s plant based nutrition. I am blogging my transformation to WFPB and marathon training after a few months of pulling a “Morgan Spurlock”
        I am forever in your debt for turning me on to Frank’s Red Hot. Seriously, I thought I was a hot sauce expert!

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  3. gasp! no LENTILS!!! how did that happen…oh well going with split peas. will let you know how it turns out…look yummy!

    • That should work!!! Yes, let me know how it turns out!

  4. Kate Reply

    Hi there, I haven’t made this yet, planning on it though. I make a lentil soup every weekend and I’m trying this one this coming weekend :) But I just thought I’d let you know a little trick for caramelizing onions faster is to add just a small pinch of baking soda. The Grignard reaction which is responsible for the browning occurs faster when a base is added. In my ceramic coated cast iron pot, which gets really hot, plus the baking soda trick, I can caramelize onions in less than ten minutes. And they are realllly caramelized, it looks almost like apple pie filling! Oh and p.s. I of course don’t use any oil either. Cheers!