This hearty lentil tomato soup is generously spiced and filled with good-for-you ingredients. It’s the perfect bowl to serve for a quick, healthy lunch!

Soup is always on heavy rotation at my house. Don’t feel like cooking? A steaming Asian-style soup filled with leftover meat and veggies it is. Not so hungry for lunch? We go for a cup of blended veggie soup with a slice of bread and a piece of cheese. I always try to have a variety of portioned soups in the freezer as I feel they’re the ultimate last-minute meal solution. Plus, I never ever feel like I don’t want to eat soup. It’s a sure shot.

This spiced lentil tomato soup is one of my family’s favorites. It’s hearty enough to hold you until the next meal, it’s super flavorful and rich tasting, and it freezes wonderfully. This recipe serves six, but I always double it. What’s chopping a little more veggies now if your effort’s going to produce a few more delicious, ready-made meals for later?

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Wholesome Spiced Lentil Tomato Soup

This hearty lentil tomato soup is generously spiced and filled with good-for-you ingredients. It’s the perfect bowl to serve for a quick, healthy lunch!

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Servings 6 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 tbsp 15 ml extra-virgin olive oil
• 1/2 cup 125 ml minced yellow onion
• 2 cloves garlic minced
• 2 tsp 10 ml ground cumin
• 1 tsp 5 ml ground turmeric
• 1/4 tsp 1 ml ground allspice
• 1/4 tsp 1 ml ground cayenne pepper
• 4 cups 1 L vegetable stock
• 2 x 14.5 oz 411 g cans diced tomatoes
• 3/4 cup 180 ml red lentils, thoroughly rinsed and drained
• 1/2 cup 125 ml finely diced celery (about 1 large rib)
• 1/2 cup 125 ml finely diced carrot (about 1 large carrot)
• 1/2 tsp 2 ml kosher salt, or fine sea salt
• Freshly ground black pepper

Instructions

• In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more.
• Add the cumin, turmeric, allspice, and cayenne pepper and cook, stirring continuously until fragrant, about 1 minute.
• Add the stock, diced tomatoes, lentils, celery, and carrot and stir to combine. Bring to a boil, then lower the heat and simmer, uncovered, until the lentils and vegetables are tender, about 30 minutes.
• Season with salt and pepper, then stir well. Taste and adjust the seasoning if needed.
• SERVING: Serve the lentil tomato soup piping hot, garnished with fresh flat-leaf parsley leaves, if desired.
• STORAGE: Store cooled lentil tomato Soup in portions in airtight containers. Refrigerate for up to 3 days, or freeze for up to 3 months.

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