Lentil and Tomato Soup

Lentil and Tomato Soup

Brown or green lentils hold their shape while making this vegetable soup hearty enough for lunch. Tomatoes and a small splash of vinegar brighten the earthy broth. The recipe uses a practical amount of liquid and gives both texture and time cues, so the finished soup can be adjusted without becoming watery.

Equipment and timing

• Large Dutch oven or heavy saucepan with lid
• Fine-mesh strainer
• Wooden spoon

Yield: 8 servings, about 1 1/2 cups each
Preparation: 15 minutes
Cooking: 45 to 55 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 medium carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 pound brown or green lentils, picked over and rinsed
• 8 cups low-sodium vegetable broth
• 1 can (14.5 ounces) diced tomatoes with juices
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon red-wine or cider vinegar
• 2 cups hot water, as needed
• 2 tablespoons chopped parsley or scallions

Method

1. Warm the oil in the pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 7 to 9 minutes, until the onion is translucent and the vegetables begin to soften.
2. Add garlic and cumin; stir for 30 seconds. Add lentils, broth, tomatoes, bay leaf, thyme, salt, and pepper. Bring to a boil.
3. Reduce to a gentle simmer and cover with the lid slightly ajar. Cook for 30 to 40 minutes, stirring every 10 minutes, until the lentils are tender throughout but not falling apart.
4. Remove the bay leaf. Stir in vinegar. Add hot water in 1/2-cup increments only if a thinner soup is desired. Simmer for 5 minutes, taste, and adjust seasoning. Garnish each bowl with parsley or scallions.

Texture and substitutions

Lentils vary in age, so some batches need additional time and liquid. Keep the simmer gentle and add only hot water; cold water slows cooking. Red lentils are not a direct substitute because they break down rapidly and create a puréed texture. Chicken or beef broth may replace vegetable broth, but the soup will no longer be vegetarian.

For a thicker finish, crush one cup of soup against the side of the pot and stir it back in. Add tender greens during the last 5 minutes. Avoid adding vinegar early, since acidic ingredients can slow lentil softening.

Rinse lentils until the water runs mostly clear and remove any small stones or damaged pieces. There is no need to soak brown or green lentils for this recipe. If they remain firm after 40 minutes, continue simmering in 5-minute intervals and check that the pot still contains enough liquid.

Storage

Cool promptly and refrigerate in shallow covered containers for up to 4 days. The lentils continue absorbing broth, so loosen reheated soup with water. Bring it to a full simmer before serving. Freeze for up to 3 months, leaving expansion space in the container, and thaw overnight in the refrigerator.