Tomato Lentil Soup

Tomato Lentil Soup

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 50 minutes
Tomato Lentil Soup


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, sliced into rounds
  • 2 cloves garlic, minced
  • 1 russet potato (about 1 lb.), diced into ½ inch cubes
  • 2 tablespoons tomato paste
  • 2 16oz. Balakian Farms Organic Blended Purple Heirloom Tomatoes
  • 1 cup brown lentils
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly cracked black pepper
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce


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  1. Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, carrots and sauté until the onions are soft.
  2. Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
  3. Add the cubed potato, Balakian Farms Organic Blended Purple Heirloom Tomatoes , lentils, paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
  4. Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly.
  5. Add the soy sauce to the soup, then give it a taste and adjust the salt if needed.
  6. Serve hot with crusty bread for dipping and Enjoy!