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Hearty Vegetarian Lentil Soup

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A healthy and soul warming soup! Tender vegetables with hearty lentils in a comforting tomato broth. Delicious!
Course Soups, Stews & Chilis
Cuisine American
Keyword coconut curry chicken soup, lentis, vegetarian
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8 servings
Calories 264
Author Laurie McNamara


  • 3 roma tomatoes
  • 2 tablespoons olive oil
  • 1 cup yellow onion finely diced
  • 2 medium carrots finely diced (about a 1/2 cup)
  • 2 ribs celery (short stalks) finely diced (about a 1/2 cup)
  • 2 teaspoons kosher salt
  • 16 ounces lentils sorted and rinsed
  • 2 quarts vegetable broth
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • minced fresh parsley for garnish


  • Bring a medium sauce pan of water to a rapid boil. And get ready a large bowl of ice water.
  • Score an X on the bottom of each tomato. One at a time, with a slotted spoon, drop a tomato into the water for about 30 seconds. Remove immediately to the ice water and repeat with the remaining tomatoes.
  • Once the tomatoes are cool enough to handle, peel off the skin and dice the tomatoes. Discard the skin and any goopy seeds.
  • In a large Dutch oven over medium heat, add in the two tablespoons of olive oil.
  • Once hot, add in the onions, celery, carrots and two teaspoons kosher salt. Stir and let the vegetables sweat for 6-8 minutes.
  • Add in the rinsed lentils, the tomatoes, vegetable broth, coriander, cumin and black pepper. Stir, cover and bring to a boil before reducing to low and simmering for 40 minutes.
  • Remove 1/3 of the soup into a blender and pulse two to three times. Transfer back to the pot, stir and serve.


Serving: 1g | Calories: 264kcal | Carbohydrates: 42g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1552mg | Potassium: 706mg | Fiber: 19g | Sugar: 6g | Vitamin A: 3315IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 5mg