Smoky Tomato Lentil Soup
A cozy lentil soup that will warm you from the inside out! Fire-roasted tomatoes and smoked paprika add a double dose of smokiness to this simple, satisfying meal.
Servings5 medium bowls
- 1 yellow onion
- 3 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 (uncooked)
- 1-2 cups fresh baby spinach (or kale)
- Salt/pepper to taste
- Fresh basil or parsley for serving
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.)
Meanwhile, mince garlic.
When onion is translucent, add garlic and smoked paprika. Stir and cook 1 minute.
Add diced tomatoes 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. (This is fairly thick as written.)
No fire-roasted tomatoes? Simply sub regular diced. Or you can use one 15 oz. can fire-roasted + one 15 oz. can 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).
Calories: 228 kcal | Carbohydrates: 42 g | Protein: 15 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 923 mg | Fiber: 18 g | Sugar: 8 g | Vitamin A: 2880 IU | Vitamin C: 22 mg | Calcium: 101 mg | Iron: 6 mg