Smoky Tomato Lentil Soup (Easy!)
Fire-roasted tomatoes and smoked paprika add a double dose of smokiness to this satisfying lentil soup. Simple to prepare and only 7 ingredients!
Servings5 medium bowls
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1 1/2 tsp. smoked paprika (or up to 2 tsp.)
- 28 oz. can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 cup green/brown lentils
- 1-2 cups fresh baby spinach
Toppings (optional):
- Fresh basil or parsley for serving
Instructions
- Dice onion.
- In a stockpot over medium-high heat, add onion and sauté for about 8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and smoked paprika. Stir and cook 1 minute.
- Then add diced tomatoes, broth, and lentils (rinsed well and drained).
- Bring to a light boil. Then reduce heat, cover, and simmer for about 30-35 minutes or until lentils are tender.
- Roughly chop spinach and stir in during the last couple minutes of cooking.
- Salt & pepper to taste. Garnish with chopped basil or parsley before serving if desired.
Notes
Thickness: This soup if fairly thick & dense as written. Add another 1-2 cups broth to thin it out if desired. (Or simply use less lentils.)
Spicy: Add another layer of smokiness with chipotle! Either chipotles in adobo sauce or ground chipotle powder work great. (If using powder, start very small because it's strong.)
Nutrition Per Serving (Estimate)
Calories: 187 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 754 mg | Fiber: 14 g | Sugar: 7 g | Vitamin A: 1460 IU | Vitamin C: 21 mg | Calcium: 87 mg | Iron: 5 mg