Easy Lentil Soup


My mom made this tomato lentil soup often when I was growing up, and I continued to make it for myself in college. As a busy college student, I don't have much time to eat, let alone cook. This soup is quick and easy to make, and it's incredibly good for you. Even though it's delicious, it's a little dull in color — make it more appealing by garnishing it with freshly chopped parsley or chives and a lemon slice!

Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins


  • 2 (32 ounce) containers chicken broth

  • 2 cups dry lentils

  • 1 medium onion, diced

  • ¼ cup tomato paste

  • 2 cloves garlic, minced

  • 1 tablespoon ground cumin


  1. Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.


You can add sliced, shredded, or diced cooked chicken to the soup during the last few minutes of cooking if desired.

Nutrition Facts (per serving)

156 Calories
1g Fat
28g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 156
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 69mg 3%
Total Carbohydrate 28g 10%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 12g
Vitamin C 5mg 23%
Calcium 37mg 3%
Iron 5mg 27%
Potassium 565mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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