This Spanish-inspired Tomato Lentil Soup is a filling and delicious vegetarian meal. And you can easily make it vegan with just one simple tweak. Heavy on smoked paprika and packed with flavor, this scrumptious soup comes together in one pot. The addition of green olives adds welcome brininess and puts this soup over the top! Perfect for a cold spring day!
This easy soup is made in less than one hour and uses good-for-us ingredients like onions, garlic, carrots, celery, brown lentils, tomatoes, and spinach. Finish off with heavy cream or a vegan alternative, and you’ll have the perfect healthy bowl of soup for dinner or lunch. Enjoy!
To make the Tomato Lentil Soup, you will need the following ingredients:
In a large pot over medium-high heat, heat 2 tablespoons olive oil. Add 1 minced onion and sauté until soft, about 3 minutes.
Add 4 minced garlic cloves, 2 minced carrots, and 2 minced celery stalks to the pot and sauté for 5 minutes.
Stir in 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
Add in 1 cup lentils, 6 cups vegetable stock, and 14 ounces diced tomatoes and bring to a boil. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are soft.
Add in 3 ounces baby spinach, 1 cup chopped green olives and stir until the spinach has wilted.
Stir in ½ cup heavy cream or a vegan alternative.
Divide the soup among bowls and enjoy!
This scrumptious Tomato Lentil Soup recipe comes together in one pot and uses simple and good-for-us ingredients. The addition of green olives puts it over the top! Give this recipe a try, and let us know how you liked it.
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