Rich Tomato Lentil Soup

Tomato Lentil Vegetable Soup
Rate this recipe
6 ratings

Prep Time: 20 minutes

Cook Time: 2 hours

Serving Size: Serving Size: 8+

This version of lentil soup creates a rich tomato broth. This rich flavor is developed by simmering most of the ingredients together for a long time.


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 4 oz baby bella mushrooms, chopped (approximately 1 cup)
  • 1 small to medium zucchini, chopped
  • 1 small to medium yellow squash, chopped
  • 2 medium carrots, chopped
  • 2 medium stalks of celery, chopped
  • 1 quart tomato puree
  • 2 quarts water
  • 2 cups of brown lentils, sorted and rinsed (see notes below)
  • several sprigs of fresh thyme
  • 2 teas himalayan sea salt, divided
  • 1/4 - 1/2 teas hot paprika
  • parsley, chopped (optional)


  1. Heat up olive oil in large soup pot over medium heat (do not smoke oil)
  2. Sauté the onions for a couple of minutes
  3. Add mushrooms, zucchini, yellow squash, carrots, and celery; sauté 5 more minutes stirring occasionally
  4. Add tomato puree, water, lentils, sprigs of thyme, paprika, and black pepper
  5. Bring to boil; reduce heat and cover
  6. Simmer for two hours
  7. Add the salt approximately a half hour before serving
  8. Remove thyme sprigs before serving
  9. Garnish with parsley if desired


Measure lentils and then sprinkle them slowly into a mesh colander; watch carefully for dirt, pebbles, or other debris. Once you've added all of the lentils to the colander, pick through them making sure you didn't miss any debris. Rinse under cold, running water and drain.