Rich Tomato Lentil Soup

Tomato Lentil Vegetable Soup
Rate this recipe
2 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, use your hands to sift/pick through them making sure you didn't miss any debris. Rinse under cold, running water and drain.

  • Cate Frazier-Neely

    Thanks, Judy! Making this tonight.

  • Judy DeLorenzo

    You’re welcome – I hope you enjoy this recipe as much as we do!

    I actually made this soup two nights ago, but I had to use red lentils since I was out of the brown. Red lentils are typically split, so they cook faster; the cooking time was cut in half. They disintegrated in the soup, but it was still yummy!