Smoky Tomato Lentil Soup

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!

Come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing what you guys cook up.

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5 from 4 votes

Smoky Tomato Lentil Soup

Cozy, hearty lentil soup that'll warm you from the inside out! Fire-roasted tomatoes and smoked paprika add a double dose of smokiness to this simple, satisfying meal.

Author: Kaitlin – The Garden Grazer

Prep Time:15 minutes

Cook Time:35 minutes

Total Time:50 minutes

Category: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:5 medium bowls

Ingredients

• 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

Toppings (optional)

• Fresh basil or parsley for serving

Instructions

• 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.

Notes

Add another 1-2 cups broth to thin it out if desired (I enjoy my soup thick).

No fire-roasted tomatoes? Simply sub another can of regular diced.

If you like things spicy, try adding another layer of smokiness with chipotle! Either chipotles in adobo or ground chipotle powder (be sure to start very small.)

Nutrition Per Serving (estimate)

Calories: 192kcal | Carbohydrates: 36g | Protein: 12g | Potassium: 804mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2150IU | Vitamin C: 21.4mg | Calcium: 93mg | Iron: 5.2mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Tomato Lentil Soup? Feel free to also browse the full “Vegan Soup” recipes archives on the site for more plant-based inspiration!