Smoky Lentil Roasted Tomato Soup (Printable Version)
Hearty lentil soup with roasted tomatoes and smoky spices, perfect for cozy nights
# What You'll Need:
→ Vegetables
01 - 1 lb ripe tomatoes, halved
02 - 1 large carrot, diced
03 - 1 celery stalk, diced
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, diced
07 - 2 cups baby spinach, for garnish (optional)
→ Legumes
08 - 1 cup brown or green lentils, rinsed
→ Liquids
09 - 4 cups vegetable broth
10 - 1 tbsp olive oil
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - 1/2 tsp dried thyme
14 - 1/4 tsp ground black pepper
15 - 1/2 tsp salt, or to taste
16 - 1/2 tsp liquid smoke (optional)
17 - 1 bay leaf
→ Garnish
18 - Fresh parsley, chopped
19 - Croutons or crusty bread
# How To Make:
01 - Preheat oven to 400°F. Arrange the halved tomatoes cut-side up on a baking sheet. Drizzle with 1/2 tbsp olive oil and sprinkle with a pinch of salt and pepper. Roast for 25 minutes until softened and slightly caramelized.
02 - Heat the remaining 1/2 tbsp olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, and bell pepper. Sauté for 6 to 8 minutes until the vegetables are softened and translucent.
03 - Add the minced garlic, smoked paprika, ground cumin, and dried thyme to the pot. Cook for 1 minute, stirring constantly, until fragrant.
04 - Stir in the rinsed lentils, roasted tomatoes with their juices, bay leaf, vegetable broth, salt, and black pepper. Add the liquid smoke if using. Stir to combine all ingredients evenly.
05 - Bring the soup to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 to 30 minutes, or until the lentils are fully tender.
06 - Remove and discard the bay leaf. For a creamier consistency, use an immersion blender to partially purée the soup, leaving some texture intact.
07 - Taste the soup and adjust salt and pepper as needed. Stir in the baby spinach if using and cook for 1 to 2 minutes until just wilted.
08 - Ladle the soup into bowls. Garnish with chopped fresh parsley and serve accompanied by croutons or crusty bread if desired.
# Expert Advice:
01 -
- The smoky depth from paprika and roasted tomatoes makes this taste like it simmered all day, but your actual hands on time is barely twenty minutes.
- It freezes beautifully, so you can stash away single portions for nights when even toast feels ambitious.
- Everything comes together in one pot and one baking sheet, which means cleanup is almost embarrassingly easy.
02 -
- Do not skip rinsing the lentils, small stones and dusty residue will quietly ruin an otherwise beautiful pot of soup.
- The soup thickens considerably as it sits, so add a splash of broth or water when reheating leftovers.
- A splash of balsamic vinegar stirred in just before serving adds a tangy depth that most people cannot quite identify but always love.
03 -
- If you want even more depth without extra effort, let the diced onion cook a minute or two longer than you think it needs until it picks up golden edges before adding the other vegetables.
- Topping each bowl with vegan sausage slices transforms this from a simple soup into a proper meal that even dedicated meat eaters will enjoy.