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!
Browse more soups here:
12 Favorite Soul-Warming Vegan Soups
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. (Vegan, gluten-free, oil-free)
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
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!
I loved this recipe! I added crushed red pepper flakes and for my husband shredded chicken!
HI Lorie! So glad you gave it a try and enjoyed! Appreciate you taking the time to let me know 🙂 Hope you two have a beautiful rest of the weekend! -Kaitlin
I have never been a big fan of lentil soup, but i certainly am going to try your recipe, it looks divine !!
I can’t wait to catch up with all your ‘Recipe’!!
I just saw this on Instagram and decided to make it tonight. This taste amazing and I have a whole pot to myself 😊😊😊
Awesome!!! So glad you gave it a try and enjoyed! (Aren’t lentil soup leftovers are the best!?) 😉 Thanks for the sweet feedback – have a beautiful rest of the week!
Thanks for this great recipe! Added a couple of splashes of sherry vinegar and some Beyond Meat plant-based sausage. So perfect and nourishing, even on a summer evening!
Hey Victoria! Ooooh LOVE your additions of vinegar and Beyond sausage – smart!! Thanks so much for sharing your adaptions and kind feedback! Thrilled you enjoyed it 🙂 Enjoy the rest of your summer! -Kaitlin