clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Carrot Lentil Soup

Tomato Carrot Lentil Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 25-31 minutes
  • Total Time: 30-36 minutes
  • Yield: Serves 4


With canned fire-roasted tomatoes, kale and red pepper flakes, this tomato carrot lentil soup is a true pantry/fridge forage kind of cozy soup that also has a warming, spicy kick.


  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 1 pound carrots, peeled and diced
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 128 ounce can fire-roasted diced tomatoes
  • 4 cups vegetable stock
  • 1 cup green lentils, rinsed
  • 1 cup roughly chopped Lacinato kale, ribs removed
  • 1 tablespoon chopped fresh, parsley


  1. Heat the olive oil in a large saucepan over medium high heat. Sauté the onions and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Stir in the cumin, red pepper flakes, salt and pepper.
  3. Pour in the tomatoes and stock and bring to a boil. Add the lentils, reduce the heat and simmer for 20-25 minutes until the lentils are tender.
  4. Stir in the kale and simmer for a couple minutes letting the leaves wilt slightly.
  5. Divide the soup into bowls and top with fresh parsley before serving.