One-Pot Lentil and Tomato Soup

Ingredients: about 4 servings

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced (optional)
• 1 cup rinsed brown or green lentils
• 1 can (14 to 15 ounces) diced tomatoes
• 5 cups water or lower-sodium broth
• 1 teaspoon dried thyme or cumin
• Black pepper, to taste
• Lemon juice or chopped parsley, optional

Method

1. Warm oil in a pot over medium heat. Add onion and carrots; cook about 5 minutes, stirring until softened. Add garlic and seasoning for 30 seconds.

2. Stir in lentils, tomatoes, and water or broth. Bring to a boil, then reduce to a steady simmer.

3. Cover partially and cook until lentils are tender, usually 25 to 35 minutes. Check the package because varieties and age affect cooking time. Add water if the soup becomes thicker than you prefer.

4. Taste, adjust seasoning, and finish with lemon or parsley.

Serving and storage

Serve as-is or with bread. For a smoother texture, blend only part of the soup and return it to the pot. Keep leftovers in shallow containers and refrigerate promptly; use within official storage guidance. Reheat leftovers thoroughly.

This is a flexible recipe, not a therapeutic meal plan. Broth, canned tomatoes, and added salt vary substantially, so check labels if you are monitoring sodium under professional guidance. Lentils contain fiber; if you are increasing fiber, doing so gradually may be more comfortable. See MedlinePlus: Dietary Fiber and FoodSafety.gov: Leftovers.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.

Sources and further reading

• Dietary Fiber — MedlinePlus / NIH.
• 4 Steps to Food Safety — FoodSafety.gov.