Zesty Tomato and Lentil Soup

Quick-cooking red lentils provide a hearty, satisfying base that’s high in both fiber and folate.

Serves: 8Prep: 10 minutesCook: 35 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1/2 onion, diced
  • 1 celery stalk, diced
  • 1 sweet potato, peeled and diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, add more for spicier soup
  • 8 cups no salt added vegetable stock
  • 1 can (15 oz.) diced tomatoes
  • 1 cup red lentils, rinsed and drained
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • Fresh parsley, chopped
  • 5 ounces plain Greek yogurt


  • Spray a large saucepan with oil and heat to medium. Add onion and celery; sauté until onion is translucent.
  • Add sweet potato, tomato paste, garlic, cumin, ginger, paprika and cayenne. When ingredients are hot, add vegetable stock, tomatoes and lentils. Bring to a boil, then simmer 30 minutes.
  • Add ½ teaspoon salt and pepper, to taste. Serve with parsley and a dollop of Greek yogurt on top.
  • Refrigerate any leftovers.
  • To make in slow cooker, add all ingredients except parsley and Greek yogurt. Heat on low 6–8 hours.