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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 5 medium bowls
- 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
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.
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
Calories: 192kcal | Carbohydrates: 36g | Protein: 12g | Potassium: 804mg | Fiber: 14g | Sugar: 7g | Vitamin A: 43% | Vitamin C: 25.9% | Calcium: 9.3% | Iron: 28.7%