There’s nothing quite as comforting as a pot of soup simmering away on the stove top when it’s cold and wintry outside. The smell alone warms me from the inside out. This week I was craving a simple vegetable forward soup, so I whipped up this really easy Tomato Lentil Soup. I’ve been enjoying the leftovers for days, sometimes with a grilled cheese on the side. :)

What Does Tomato Lentil Soup Taste Like?

This soup kind of tastes like a traditional vegetable soup, but with a slightly more tomato-y broth, plus a little earthiness from the lentils. It’s super hearty and comforting, which is exactly what I love about a good bowl of soup in the winter!

What Kind of Lentils Should I Use?

Lentils can be confusing, especially since there isn’t a lot of consistency in labeling in the United States. I used a basic brown lentil, which has a drab brown-olive color and cooks with about 20 minutes of simmering. Sometimes these lentils are labeled “green lentils” sometimes just “lentils” so to be sure you have the right kind, check the cooking instructions on the package. It should say to simmer for about 20 minutes, not 45 minutes.

I do not suggest using a red, orange, or yellow lentil for this soup because they break down too easily and you’ll end up with something more along the lines of a lentil porridge than a lentil soup. :) (It would probably still taste good, though!)

How are the Leftovers?

One of the reasons I love soup is because they almost always make great leftovers, and this soup is no exception. The leftovers will stay good in the fridge for about 4-5 days, or you can freeze it for longer storage. I always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. Once cooled you can transfer some to the freezer for later!

How to Make Tomato Lentil Soup – Step by Step Photos

Dice one onion, mince two cloves of garlic, and slice three carrots. I like to do smaller pieces of carrot for this soup, so I cut the slices into quarter rounds. Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium until the onions are soft. While the carrot and onion are sautéing, peel and dice one russet potato into ½-inch cubes.

Add 2 Tbsp tomato paste and continue to sauté for a few more minutes, or until the tomato paste begins to coat the bottom of the pot.

Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth.

Stir everything to combine. Place a lid on top and bring the soup up to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft and have begun to break down a bit.

After simmering the soup, stir in 2 Tbsp soy sauce. Taste the soup and adjust the salt if needed (this will depend on the salt content of your broth. I did not add any in addition to the soy sauce).

Serve hot with some crusty bread for dipping! (I garnished with a little parsley for color, but it’s not needed to flavor this soup.)