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!
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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