Smoky Tomato Lentil Soup
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
- 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.
Thickness: This soup if fairly thick + dense as written. Add another 1-2 cups broth to thin it out if desired.
Tomatoes: No fire-roasted tomatoes? Simply substitute regular diced. Or you can use one 15 oz. can fire-roasted + one 15 oz. can regular diced.
Spicy: Add another layer of smokiness with chipotle. Either chipotles in adobo or ground chipotle powder. (Be sure to start very small because it's strong and spicy.)
Calories: 186 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 752 mg | Fiber: 14 g | Sugar: 7 g | Vitamin A: 1460 IU | Vitamin C: 20 mg | Calcium: 86 mg | Iron: 5 mg