Anti Inflammatory Roasted Tomato and Lentil Soup
Deep, caramelized tomatoes straight from a hot oven are the secret weapon here — roasting concentrates their natural sweetness and adds a subtle smokiness that no amount of simmering alone can replicate. Red lentils dissolve into the broth as they cook, giving the soup a naturally thick, velvety body without any cream or thickeners. The spice lineup — turmeric, cumin, and smoked paprika — does serious heavy lifting, both for flavor and for the kind of whole-food, plant-based profile that supports a low-inflammation approach to eating. A quick bloom in olive oil before the liquids go in makes those spices bloom and deepen in a way that really comes through in every spoonful. A squeeze of fresh lemon at the finish brightens everything up and keeps the soup from feeling heavy, even though it's genuinely satisfying. This makes four servings, so it's ideal for meal prep — it reheats beautifully and the flavors only get better the next day.
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Learn more →Ingredients
4 servings
For the roasted tomatoes
- 1.5 lb roma or vine tomatoes, halved
- 1 medium red onion, cut into wedges
- 6 cloves garlic, unpeeled
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the soup
- 1 cup red lentils, rinsed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the halved tomatoes cut-side up on a rimmed baking sheet along with the red onion wedges and unpeeled garlic cloves. Drizzle with 2 tbsp of the olive oil and season with the salt and black pepper.
- 2
Roast for 30–35 minutes, until the tomatoes are collapsed, deeply caramelized at the edges, and the onion wedges are softened and lightly charred at the tips. Remove from the oven and let cool for 5 minutes, then squeeze the garlic cloves out of their skins and discard the skins.
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