Spicy Lentil and Tomato Soup

Name: Spicy Lentil and Tomato Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 120 g carrot small dice; 80 g celery small dice; 5 g fine salt divided, plus more to taste; 12 g garlic minced; 2 g ground cumin; 2 g smoked paprika; 1 g red pepper flakes; 30 g tomato paste; 800 g diced tomatoes with juices; 200 g brown or green lentils rinsed and picked over; 1200 ml vegetable broth; 1 piece bay leaf; 2 g black pepper freshly ground; 3 g fine salt divided, plus more to taste; 10 ml olive oil divided; 250 ml hot water for thinning if needed; 30 ml lemon juice freshly squeezed; 10 g cilantro chopped, for garnish

This Mediterranean-inspired soup builds a thick, spoonable base by simmering lentils with tomatoes, aromatics, and warm spices until the lentils are tender and the broth is lightly thickened. Lemon juice and cilantro are added at the end so the soup tastes bright rather than heavy.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
120 g carrot small dice
80 g celery small dice
5 g fine salt divided, plus more to taste
12 g garlic minced
2 g ground cumin
2 g smoked paprika
1 g red pepper flakes
30 g tomato paste
800 g diced tomatoes with juices
200 g brown or green lentils rinsed and picked over
1200 ml vegetable broth
1 piece bay leaf
2 g black pepper freshly ground
3 g fine salt divided, plus more to taste
10 ml olive oil divided
250 ml hot water for thinning if needed
30 ml lemon juice freshly squeezed
10 g cilantro chopped, for garnish

Instructions

Heat 20 ml of the olive oil in a 6 L soup pot over medium heat. Add the onion, carrot, and celery with 5 g of the salt and cook, stirring often, until the onion is translucent and the vegetables start to soften, about 6 to 8 minutes. The vegetables look glossy and softened but not browned.
Add the garlic, cumin, smoked paprika, and red pepper flakes. Cook for 30 to 45 seconds, stirring constantly, until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor. The spices smell toasted and the tomato paste darkens slightly.
Add the diced tomatoes with their juices, lentils, broth, bay leaf, black pepper, and the remaining 3 g of salt. Stir in the remaining 10 ml olive oil. Bring to a boil over high heat, then reduce to a gentle simmer. The pot is at a steady simmer with small bubbles across the surface.
Simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened, about 20 to 25 minutes. If the soup thickens before the lentils are tender, add up to 250 ml of the hot water a little at a time and continue simmering until the lentils are fully cooked. The lentils are soft but still hold their shape, and the broth coats the spoon lightly.
Remove the bay leaf. Stir in the lemon juice, then taste and adjust with a little more salt if needed. Ladle into bowls and finish with the cilantro. The soup tastes bright, seasoned, and balanced; cilantro stays vivid on top.