I’ve always loved tomato soup growing up. Something about it was calming and filling. Over the years, a can of tomato soup began to lose that satisfying sensation for me. I wanted to find a better option, so I started to look for better tomato soup recipes.
I found the idea for this recipe when I was looking for a lentil soup option. Unknowingly, I stumbled upon a simpler version of this recipe and read up on how to change the soup to meet my taste. It took a few practice rounds to figure out what I needed to change, but this is by far my favorite type of tomato soup! Even my toddler can eat two small bowls full.
This soup not only has the fantastic tomato taste that I craved, but it is also very hardy. It has carrots, celery, lentils, onion, and spinach. The yummy flavors come from the basil, bay leaf, garlic, oregano, vinegar, salt, and pepper. To my surprise, the vinegar is what brought out the flavor in this soup. The smell and flavor change quite a bit once you add the vinegar, and I love it! Now you might think all these items added into a soup would taste odd, but you have to try it for yourself! It really is so good!
This soup is so easy to make! Here is your recipe so that you can start shopping! 🙂
The Perfect Tomato Lentil Soup
6-8
servings15
minutes40
minutesHearty Lentil Tomato Soup! Rich in seasonings and flavor.
Ingredients
1 to 2 TBSP Olive oil (or less if desired)
1 Onion, diced
4 Carrots, diced
3 stalks Celery, chopped
2 cloves Garlic, minced
2 Bay leaves
2 tsp Oregano, dried
2 tsp Basil, dried
1 1/2 cups Lentils, dry (You can do brown, red, or a mix of the two)
1 (28 ounce) can Tomatoes
1/2 cup Spinach (rinsed and sliced)
2 tbsp Vinegar
6 cups Water or (4 cups vegetable broth and 2 cups water)
1 Black pepper, ground
1 Salt
Directions
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Add water, tomatoes, then lentils. Bring to a boil. Reduce heat, and simmer until vegetables and lentils are ready. When everything is cooked to desired softness, take out the bay leaves.
- Then stir in spinach, and cook until it wilts. Lastly, stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Sprinkle oregano on top as a garnish. Enjoy!
Notes
- You can also 2 medium potatoes when you add the liquid.
- If you want a spicier flavor add 1/8 tsp red pepper flakes before you add the liquid.
I hope you love this soup as much as we do! Let me know what you would change or improve? As always I’m glad you are coming to the plantside! Don’t forget to tag me on your lentil soup photos on instagram! @cometothe_plantside
Sincerely,
Chantel
