Ultra-cozy tomato lentil soup that’ll warm you from the inside out! Fire-roasted tomatoes & smoked paprika add a double dose of smokiness to this simple, satisfying meal.
Cozy comfort in a bowl! This vegan Smoky Tomato Lentil Soup warms & soothes my soul. It combines a double dose of two delicious smoky flavors – fire-roasted tomatoes and smoked paprika. (You could even add a tiny bit of chipotle if you’re feeling extra smoky and don’t mind the heat.)
I love that it comes together in just a few easy steps and only 8 simple, plant-based ingredients. As with most soups, I enjoy tossing in some nutrient-packed greens for good measure (and beautiful color) towards the end. Always a nice boost of fresh nutrients!
I make a lot of soup and this one’s been pretty heavy in the rotation during this extra-chilly winter. There are several variations I’ve played around with and it’s a great recipe to customize to your taste. Try kale instead of spinach, add zucchini, rice, quinoa, white beans, etc. Hope it warms you as well!
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Smoky Tomato Lentil Soup
- 1 onion
- 3 cloves garlic
- 1.5 tsp. – 2 tsp. smoked paprika
- 15 oz. can fire-roasted diced tomatoes
- 15 oz. can regular diced tomatoes
- 4 cups vegetable broth
- 1 cup dry green/brown lentils (uncooked)
- 1-2 cups fresh baby spinach (or kale)
- Salt/pepper to taste
- Fresh basil or parsley for serving
- Dice onion.
- In a stockpot over med-high heat, add onion and saute for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil saute method.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and smoked paprika. Stir and cook 1 minute.
- Add both diced tomatoes (with juice) and vegetable broth.
- Rinse lentils add add to pot.
- Bring to a light boil. Reduce heat, cover, and simmer for about 30-35 minutes or until lentils are tender.
- Stir in spinach during the last couple minutes of cooking.
- Salt/pepper to taste. Garnish with chopped basil or parsley before serving if desired.