This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a bit of spinach, a splash of cream, and some delicious Manzanilla olives.
You’re looking at one of my all-time favorite vegetarian soup recipes. It’s the kind of soup I make when I want something cozy and satisfying, but also full of big, interesting flavor.
The broth is rich and dreamy, with just a slight smokiness from paprika and a savory, almost briny depth from the Manzanilla olives. The tender lentils soak up all that goodness and make the soup hearty enough to count as dinner — no sides required.
I almost always serve soup with a slice of buttered bread or garlic bread , but this one is so full and flavorful that I’m perfectly happy with a big bowl on its own. It’s comforting and the kind of recipe I find myself coming back to again and again.
Also, be sure to check out my two other vegetarian lentil soup recipes: coconut red lentil peanut soup , a hearty one-pot meal, and my coconut lentil soup with ginger kale .
Store, freeze, and reheat
Store: This soup keeps well for at least 5 days in your fridge, making it ideal for meal prep. Make a pot of this creamy vegetarian lentil soup tonight and enjoy the leftovers for lunch this week!
Freeze: You can freeze this olive soup for up to three months. Let it cool completely before transferring it to a freezer-safe container. Note: it will thicken, and the lentils will become extra soft. Simply add a little more stock when reheating.
Reheat: I like to reheat this in a pot on the stovetop, but a microwave works well, too.
Tomato Lentil Soup with Olives Recipe
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 carrots (minced)
- ▢ 2 stalks celery (minced)
- ▢ 2 teaspoons EACH: thyme, oregano, and smoked paprika
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 cup brown lentils
- ▢ 6 cups vegetable stock (can use chicken stock)
- ▢ 14 ounce can diced tomatoes
- ▢ 3 ounces chopped fresh spinach (or baby spinach leaves)
- ▢ 1 cup chopped Manzanilla olives
- ▢ ½ cup cream (optional)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 1 cup brown lentils , 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular vegetarian soup recipes
If you love soup as much as we do, make sure to check out all of our soup recipes !
Coconut Red Lentil Peanut Soup
Ginger Carrot Soup with Coconut Milk
Best Kale Minestrone Soup Recipe
Cashew Soup with Mushrooms
Tomato Lentil Soup with Olives Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , minced
- 4 cloves garlic , minced
- 2 carrots , minced
- 2 stalks celery , minced
- 2 teaspoons EACH: thyme, oregano, and smoked paprika
- 1 teaspoon EACH: salt and pepper
- 1 cup brown lentils
- 6 cups vegetable stock , can use chicken stock
- 14 ounce can diced tomatoes
- 3 ounces chopped fresh spinach , or baby spinach leaves
- 1 cup chopped Manzanilla olives
- ½ cup cream , optional
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 1 cup brown lentils, 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream
https://www.theendlessmeal.com/tomato-lentil-soup/
This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a bit of spinach, a splash of cream, and some delicious Manzanilla olives.
You’re looking at one of my all-time favorite vegetarian soup recipes. It’s the kind of soup I make when I want something cozy and satisfying, but also full of big, interesting flavor.
The broth is rich and dreamy, with just a slight smokiness from paprika and a savory, almost briny depth from the Manzanilla olives. The tender lentils soak up all that goodness and make the soup hearty enough to count as dinner — no sides required.
I almost always serve soup with a slice of buttered bread or garlic bread , but this one is so full and flavorful that I’m perfectly happy with a big bowl on its own. It’s comforting and the kind of recipe I find myself coming back to again and again.
Also, be sure to check out my two other vegetarian lentil soup recipes: coconut red lentil peanut soup , a hearty one-pot meal, and my coconut lentil soup with ginger kale .
Store, freeze, and reheat
Store: This soup keeps well for at least 5 days in your fridge, making it ideal for meal prep. Make a pot of this creamy vegetarian lentil soup tonight and enjoy the leftovers for lunch this week!
Freeze: You can freeze this olive soup for up to three months. Let it cool completely before transferring it to a freezer-safe container. Note: it will thicken, and the lentils will become extra soft. Simply add a little more stock when reheating.
Reheat: I like to reheat this in a pot on the stovetop, but a microwave works well, too.
Tomato Lentil Soup with Olives Recipe
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 carrots (minced)
- ▢ 2 stalks celery (minced)
- ▢ 2 teaspoons EACH: thyme, oregano, and smoked paprika
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 cup brown lentils
- ▢ 6 cups vegetable stock (can use chicken stock)
- ▢ 14 ounce can diced tomatoes
- ▢ 3 ounces chopped fresh spinach (or baby spinach leaves)
- ▢ 1 cup chopped Manzanilla olives
- ▢ ½ cup cream (optional)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 1 cup brown lentils , 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular vegetarian soup recipes
If you love soup as much as we do, make sure to check out all of our soup recipes !
Coconut Red Lentil Peanut Soup
Ginger Carrot Soup with Coconut Milk
Best Kale Minestrone Soup Recipe
Cashew Soup with Mushrooms
This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a bit of spinach, a splash of cream, and some delicious Manzanilla olives.
You’re looking at one of my all-time favorite vegetarian soup recipes. It’s the kind of soup I make when I want something cozy and satisfying, but also full of big, interesting flavor.
The broth is rich and dreamy, with just a slight smokiness from paprika and a savory, almost briny depth from the Manzanilla olives. The tender lentils soak up all that goodness and make the soup hearty enough to count as dinner — no sides required.
I almost always serve soup with a slice of buttered bread or garlic bread , but this one is so full and flavorful that I’m perfectly happy with a big bowl on its own. It’s comforting and the kind of recipe I find myself coming back to again and again.
Also, be sure to check out my two other vegetarian lentil soup recipes: coconut red lentil peanut soup , a hearty one-pot meal, and my coconut lentil soup with ginger kale .
Store, freeze, and reheat
Store: This soup keeps well for at least 5 days in your fridge, making it ideal for meal prep. Make a pot of this creamy vegetarian lentil soup tonight and enjoy the leftovers for lunch this week!
Freeze: You can freeze this olive soup for up to three months. Let it cool completely before transferring it to a freezer-safe container. Note: it will thicken, and the lentils will become extra soft. Simply add a little more stock when reheating.
Reheat: I like to reheat this in a pot on the stovetop, but a microwave works well, too.
Tomato Lentil Soup with Olives Recipe
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 carrots (minced)
- ▢ 2 stalks celery (minced)
- ▢ 2 teaspoons EACH: thyme, oregano, and smoked paprika
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 cup brown lentils
- ▢ 6 cups vegetable stock (can use chicken stock)
- ▢ 14 ounce can diced tomatoes
- ▢ 3 ounces chopped fresh spinach (or baby spinach leaves)
- ▢ 1 cup chopped Manzanilla olives
- ▢ ½ cup cream (optional)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 1 cup brown lentils , 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular vegetarian soup recipes
If you love soup as much as we do, make sure to check out all of our soup recipes !
Coconut Red Lentil Peanut Soup
Ginger Carrot Soup with Coconut Milk
Best Kale Minestrone Soup Recipe
Cashew Soup with Mushrooms
This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a bit of spinach, a splash of cream, and some delicious Manzanilla olives.
You’re looking at one of my all-time favorite vegetarian soup recipes. It’s the kind of soup I make when I want something cozy and satisfying, but also full of big, interesting flavor.
The broth is rich and dreamy, with just a slight smokiness from paprika and a savory, almost briny depth from the Manzanilla olives. The tender lentils soak up all that goodness and make the soup hearty enough to count as dinner — no sides required.
I almost always serve soup with a slice of buttered bread or garlic bread , but this one is so full and flavorful that I’m perfectly happy with a big bowl on its own. It’s comforting and the kind of recipe I find myself coming back to again and again.
Also, be sure to check out my two other vegetarian lentil soup recipes: coconut red lentil peanut soup , a hearty one-pot meal, and my coconut lentil soup with ginger kale .
Store, freeze, and reheat
Store: This soup keeps well for at least 5 days in your fridge, making it ideal for meal prep. Make a pot of this creamy vegetarian lentil soup tonight and enjoy the leftovers for lunch this week!
Freeze: You can freeze this olive soup for up to three months. Let it cool completely before transferring it to a freezer-safe container. Note: it will thicken, and the lentils will become extra soft. Simply add a little more stock when reheating.
Reheat: I like to reheat this in a pot on the stovetop, but a microwave works well, too.
Tomato Lentil Soup with Olives Recipe
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 carrots (minced)
- ▢ 2 stalks celery (minced)
- ▢ 2 teaspoons EACH: thyme, oregano, and smoked paprika
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 1 cup brown lentils
- ▢ 6 cups vegetable stock (can use chicken stock)
- ▢ 14 ounce can diced tomatoes
- ▢ 3 ounces chopped fresh spinach (or baby spinach leaves)
- ▢ 1 cup chopped Manzanilla olives
- ▢ ½ cup cream (optional)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 2 carrots, 2 stalks celery, 2 teaspoons EACH: thyme, oregano, and smoked paprika, 1 teaspoon EACH: salt and pepper
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 1 cup brown lentils , 6 cups vegetable stock, 14 ounce can diced tomatoes
- Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 3 ounces chopped fresh spinach, 1 cup chopped Manzanilla olives, ½ cup cream
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular vegetarian soup recipes
If you love soup as much as we do, make sure to check out all of our soup recipes !
