This is the epitome of a cold-weather soup. It’s rich with tomato flavor and herbs and loaded with vegetables and lentils — making it super filling and healthy. Plus it’s easy to make and feeds a crowd. If you’re vegetarian, swap the chicken broth for vegetable stock.
Hearty Tomato Lentil Soup
2015-12-09 13:47:09
Prep Time
15 min
Cook Time
30 min
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 6 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 6 oz. can tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 cup granulated sugar
- 4 cups chicken broth
- 4 cups water
- 28 oz canned diced tomatoes
- 1 1/2 cups dried lentils, rinsed
- 1 cup chopped fresh spinach
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large dutch oven or heavy pot over medium heat. Add the onion, carrots, and garlic, and cook for about 5 minutes.
- Stir in the tomato paste and herbs.
- Add the broth, water, canned tomatoes, and sugar, and lentils and bring to a boil. Cover, reduce heat, and simmer for about 25 minutes, until the lentils are tender.
- Stir in the chopped spinach, and cook for an addition 5 minutes, until wilted.
- Season with salt and pepper.
Adapted from Taste of Home
Adapted from Taste of Home
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