Tomato & lentil soup with carrots and celery
Warm up with this hearty Tomato & Lentil Soup! Packed with nutritious ingredients like onions, garlic, celery, carrots, and lentils, and seasoned to perfection with cumin, coriander, bay leaf, and a dash of salt and pepper, this soup offers a burst of flavor in every spoonful. Perfect for a cozy meal, it's made with vegetable broth, tomato paste, and canned tomatoes for a rich, comforting experience. Easy to make and satisfyingly delicious, this tomato and lentil soup is a must-try for any soup lover!
- 25 Apr 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 15 Ingredients
Tomato & lentil soup with carrots and celery is a wholesome and nutritious dish that's perfect for chilly days. This hearty soup combines the earthy flavors of lentils with the freshness of carrots and celery, balanced by the subtle spice of cumin and coriander. Easy to prepare and packed with nutrients, it makes for a delicious meal that everyone will love.
Ingredients:
Instructions:
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic, chopped celery, and diced carrots. Continue to sauté for another 5 minutes, until the vegetables are slightly softened.
- Stir in the ground cumin and chopped coriander leaves. Cook for 1 minute to release the flavors.
- Add the rinsed lentils and tomato paste to the pot, stirring well to combine.
- Pour in the vegetable broth and water.
- Add the canned tomatoes, including the juice.
- Add the bay leaves, salt, and black pepper to the pot. Stir to distribute the seasoning evenly.
- Increase the heat to high to bring the soup to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.
- Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to taste.
- Remove the bay leaves from the soup.
- Ladle the hot soup into bowls and serve immediately.
Tips:
- 1. Ensure your lentils are well-rinsed to remove any debris and enhance their flavor and texture in the soup.
- 2. For a thicker soup, blend a portion of the cooked lentils and vegetables before adding them back into the pot.
- 3. Adjust seasoning to your preference, adding more salt or pepper as needed.
- 4. For added richness, you can stir in a tablespoon of cream or a dollop of yogurt just before serving.
- 5. This soup stores well in the refrigerator for up to a week, and can be frozen for longer storage. Reheat gently to avoid overcooking the lentils.
Tomato & lentil soup with carrots and celery is a comforting and flavorful recipe that's sure to warm you up. With its rich, savory taste and healthy ingredients, it's an ideal dish for lunch or dinner. Pair it with some crusty bread, and you have a satisfying meal that's both hearty and nourishing.
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 8g | 21% |
| Sugar 9g | 9% |
| Fat | |
| Fat 4.42g | 5% |
| Saturated 0.66g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 580ug | 64% |
| Choline 50mg | 9% |
| Vitamin B1 0.70mg | 59% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.42mg | 15% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 19% |
| Vitamin E 1.18mg | 8% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.40mg | 44% |
| Iron, Fe 3.73mg | 34% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 790mg | 23% |
| Selenium, Se 0.89ug | 2% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 1.63mg | 15% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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