Mediterranean Tomato Lentil Soup

Name: Mediterranean Tomato Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, plus extra for serving; 1 large (about 10 oz) (280 g) yellow onion, cut into ¼-inch (6 mm) dice; 2 medium (about 6 oz) (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 medium (120 g) celery stalks, cut into ¼-inch (6 mm) dice; 4 large (20 g) garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 2 teaspoons (2 g) dried oregano; 1 teaspoon (2 g) ground cumin; 1½ cups (about 10 oz) (300 g) green or brown lentils, picked over and rinsed in a sieve until water runs clear; 1 can (28 oz) (794 g) crushed tomatoes; 5 cups (1180 ml) low-sodium vegetable broth; 1 cup (240 ml) water; 2 whole (1 g) bay leaves; 1 teaspoon (3 g) kosher salt, Diamond Crystal, plus more to taste; for Morton kosher or fine table salt use about ⅔ teaspoon (still about 3 g); ½ teaspoon (1 g) black pepper, freshly ground; 1½ tablespoons (22 ml) red wine vinegar; ¼ cup (12 g) fresh flat-leaf parsley, roughly chopped (optional); 1 whole (about 3 oz) (85 g) lemon, cut into 6 wedges, for serving (optional)

From the MyKitchenBank Kitchen

A hearty, rustic soup of green lentils simmered in a garlicky, oregano-scented tomato broth with sweet carrots and celery. It finishes with a splash of red wine vinegar and good olive oil for brightness.

Prep: 15 min
Cook: 1 hr
Wait: 5 min
Total: 1 hr 20 min
Makes: About 9 cups (2.1 L), 6 servings

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil, plus extra for serving
1 large (about 10 oz) (280 g) yellow onion, cut into ¼-inch (6 mm) dice
2 medium (about 6 oz) (170 g) carrots, peeled and cut into ¼-inch (6 mm) dice
2 medium (120 g) celery stalks, cut into ¼-inch (6 mm) dice
4 large (20 g) garlic cloves, minced
2 tablespoons (32 g) tomato paste
2 teaspoons (2 g) dried oregano
1 teaspoon (2 g) ground cumin
1½ cups (about 10 oz) (300 g) green or brown lentils, picked over and rinsed in a sieve until water runs clear
1 can (28 oz) (794 g) crushed tomatoes
5 cups (1180 ml) low-sodium vegetable broth
1 cup (240 ml) water
2 whole (1 g) bay leaves
1 teaspoon (3 g) kosher salt, Diamond Crystal, plus more to taste; for Morton kosher or fine table salt use about ⅔ teaspoon (still about 3 g)
½ teaspoon (1 g) black pepper, freshly ground
1½ tablespoons (22 ml) red wine vinegar
¼ cup (12 g) fresh flat-leaf parsley, roughly chopped (optional)
1 whole (about 3 oz) (85 g) lemon, cut into 6 wedges, for serving (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy pot or Dutch oven with lid
Fine-mesh sieve
Wooden spoon
Ladle
Optional: immersion blender

Steps

Before you start

Use green or brown lentils. Red lentils break down too fast and will change the texture.
Plan on 35 to 45 minutes of simmering. The canned tomatoes are acidic and slow the lentils slightly, so they take longer than lentils cooked in plain broth. Start tasting at 30 minutes.
Chop all the vegetables before you turn on the heat. The onion, carrot and celery go in together.
Use low-sodium broth if you can, so you can control the seasoning at the end. Salt amounts here are for Diamond Crystal kosher salt (1 teaspoon is about 3 g); use less of other salts.

1
Sauté the vegetables
- Set a 5- to 6-quart pot over medium heat and add 3 tablespoons olive oil.
- When the oil shimmers, add the diced onion, carrot and celery with ½ teaspoon of the salt (about 1.5 g).
- Cook, stirring often, for 8 to 10 minutes.
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Ready when: Onion is soft and translucent, with only light golden edges, and the carrots have started to soften.
Tip: Don't brown the vegetables deeply. Lower the heat if they start to darken quickly.
2
Bloom aromatics and paste
- Push the vegetables to the sides and add the garlic, tomato paste, oregano and cumin to the center.
- Stir the paste and spices in the hot spot for 1 to 2 minutes, then mix everything together.
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Ready when: The paste darkens to brick red and the garlic smells fragrant, not burnt.
Tip: If the pot looks dry or anything sticks, add a splash of broth.
3
Add lentils and liquids
- Stir in the rinsed lentils, crushed tomatoes, broth, water and bay leaves.
- Scrape the bottom of the pot to loosen any browned bits.
- Raise the heat to high and bring to a boil, about 5 minutes.
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Ready when: Soup is boiling steadily with bubbles across the surface.
4
Simmer until tender
- Reduce the heat to medium-low so the soup bubbles gently.
- Cover the pot with the lid slightly ajar.
- Simmer for 35 to 45 minutes, stirring every 10 minutes and skimming any foam that rises.
- The tomatoes slow the lentils, so begin tasting at 30 minutes and keep simmering until they are done.
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Ready when: Taste a lentil: it should be completely tender and creamy inside, with no chalky or firm center, but still hold its shape.
Tip: If the soup gets thick, stir in ½ cup (120 ml) hot water at a time. Older lentils may need the full 45 minutes or a few more.
5
Thicken partially
- Remove the bay leaves.
- For a thicker body, blend about 2 cups of the soup with an immersion blender by pulsing 3 or 4 times in the pot, leaving most lentils whole.
- You can skip this for a brothier soup.
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Ready when: The soup looks slightly creamy with plenty of whole lentils visible.
Tip: Keep the blender head submerged to avoid splatter.
6
Season and finish
- Turn off the heat.
- Stir in the red wine vinegar, the remaining ½ teaspoon salt (about 1.5 g) and the black pepper.
- Taste and add more salt, a pinch at a time, until the tomato flavor tastes bright and full.
- Let the soup rest, covered, for 5 minutes.
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Ready when: The soup tastes balanced: savory, slightly tangy, not flat.
Tip: Lentils soak up salt, so finish seasoning at the end.
7
Serve
- Ladle the soup into 6 warm bowls.
- Drizzle each with about 1 teaspoon of olive oil, scatter with chopped parsley, and serve with a lemon wedge on the side for squeezing.
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Tip: Crusty bread is a good side for soaking up the broth.

Good to know

Tips

Rinse and sort the lentils to remove any small stones or debris.
Don't skip cooking the tomato paste. It adds deep, sweet tomato flavor.
Salt and vinegar go in at the end, since canned tomatoes and broth vary in saltiness and extra acid slows lentils.
Add a handful of chopped spinach or kale in the last 5 minutes for extra greens.

Make ahead

Make the soup up to 3 days ahead. It thickens as it sits, so thin it with water or broth when reheating. Add the vinegar, parsley and lemon just before serving if you can.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch of headspace. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring often, until steaming hot, and add water or broth to loosen.

Substitutions

green or brown lentils → French (Puy) lentils. Same amount. They hold their shape even better and may need the full 45 minutes.
low-sodium vegetable broth → chicken broth or water plus 1 extra teaspoon salt. Chicken broth adds richness but makes the soup non-vegetarian. Water gives a lighter, less savory soup.
red wine vinegar → fresh lemon juice (1 tablespoon). Gives a brighter, fresher tang.
crushed tomatoes → canned diced tomatoes with their juices. The soup will be chunkier. Blend a little more of it for body.