Quick Lentil Soup with Tomatoes
A fast, comforting lentil soup with tomatoes and spices. It’s vegan, hearty, and made for anyone who’s over the dinner struggle.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup dried brown lentils rinsed
- 1 can 14.5 oz diced tomatoes, with juice
- 4 cups vegetable broth
- 1 cup water
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¾ tsp salt adjust to taste
- ½ tsp black pepper
- Juice of ½ lemon
- Optional: fresh basil or parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat. Toss in diced onion and stir for 3–4 minutes until soft.
- Add garlic and cook another minute. It’s called layering your flavor, babe.
- Stir in lentils, tomatoes, broth, water, cumin, oregano, salt, and pepper.
- Bring mixture to a gentle boil. Then reduce heat to low and simmer uncovered for 25 minutes.
- Once lentils are soft and soup smells amazing, remove from heat.
- Squeeze in lemon juice. Stir. Taste. Adjust seasoning if your heart says yes.
- Garnish with herbs if you’re feeling Insta-worthy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 28%
- Folate: 36%
- Vitamin C: 22%
- Potassium: 16%
- Vitamin A: 12%
💡 Additional Notes/Tips
- Want it spicy? Add red pepper flakes like you’re not afraid of heat—or commitment.
- Swap brown lentils for red if you want it extra creamy.
- Stir in a spoon of coconut cream for richness and romance.
- Leftovers freeze like a dream. Make a batch, skip dinner stress for days.
- Serve with crusty bread or over rice for serious dinner domination.