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Overhead shot of red lentil tomato soup in a ceramic bowl, swirled with olive oil and fresh parsley on top.

Warm Mediterranean Red Lentil Tomato Soup with Cumin

A one-pot Mediterranean soup of red lentils, tomatoes, and warm spices, thickened naturally as the lentils cook down.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 126
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil plus more for drizzling
  • 1 yellow onion medium; diced
  • 2 carrot medium; diced small
  • 2 stalks celery diced small
  • 3 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika optional
  • 1.5 cups red lentils / 300 g; rinsed
  • 400 g crushed tomatoes / 14 oz can
  • 6 cups vegetable broth / 1.4 L; low sodium
  • 1 bay leaf
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp lemon juice fresh
  • 1/4 cup fresh parsley chopped, for serving

Method
 

  1. Heat 2 tbsp olive oil in a 4-quart / 3.8L soup pot over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring often, until the onion turns soft and translucent.
  2. Add the garlic, cumin, coriander, and smoked paprika. Cook for 1 minute, stirring, until fragrant.
  3. Stir in the red lentils, crushed tomatoes, vegetable broth, and bay leaf. Bring to a boil, then lower the heat to a gentle simmer.
  4. Cover partially and simmer for 20 to 25 minutes, stirring occasionally, until the lentils fall apart and the soup thickens enough to coat the back of a spoon.
  5. Remove the bay leaf. For a smoother soup, blend half the pot with an immersion blender, leaving the rest chunky.
  6. Stir in the lemon juice, salt, and pepper. Taste and adjust the salt, since broth brands vary in sodium.
  7. Ladle into bowls, drizzle with olive oil, and top with chopped parsley. Serve warm with bread.

Notes

  • Rinse red lentils well, they don't need soaking before cooking.
  • Cut carrot and celery small so they cook through with the lentils.
  • Add lemon juice at the end, not during simmering, to keep it bright.
  • Blend half the pot for a creamier texture without losing all texture.
  • Taste before adding extra salt, broth sodium varies a lot by brand.