Tomato Dill Lentil Soup

If you only have whole or diced canned tomatoes, use a hand blender to crush them: pour off some liquid from can into pot first, then use a hand blender to purée tomatoes directly in can.
April 14, 2020 March 10, 2021
Tomato Dill Lentil Soup

This Tomato Dill Lentil Soup is a thick, robust soup that uses dill seeds to impart an earthy dill taste that doesn’t overpower the soup. I especially enjoy this soup as leftovers … the flavors are even better! Serve with Jumbo Croutons, alongside a mixed field greens salad dressed simply with a drizzle of Back-to-Basics Balsamic Vinaigrette.

AuthorpadminCategoryDifficultyBeginner

This thick, robust soup uses dill seeds to impart an earthy dill taste that doesn’t overpower the soup.

Yields8 Servings
Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

 1 tbsp coconut oil
 2 cups onions, diced
 2 large cloves garlic, minced
 1 tsp sea salt
 1 cup celery, diced
 2 tsp dill seeds
 ½ tsp cumin seeds
 2 tsp ground mustard
 freshly ground black pepper to taste
 28 oz crushed tomatoes
 2 cups brown (or green) lentils, rinsed
 2 cups vegetable stock
 6 cups water
 ½ tbsp tamari
 1 tbsp blackstrap molasses
 2 dried bay leaves
 2 tbsp fresh dill, chopped

1

In a large pot on medium heat, add oil, onions, celery, garlic, dill seeds, cumin seeds, ground mustard, salt (start with 1 tsp), and pepper and stir to combine.

2

Cover and cook for 4–5 minutes, stirring occasionally. Add tomatoes, lentils, vegetable stock, water (starting with 5½ cups), tamari, molasses, and bay leaves and stir to combine.

3

Increase heat to bring to a boil, then reduce heat to mediumlow, cover and cook for 50–60 minutes, until lentils are very soft.

4

Add remaining water (or more if desired) to thin soup.

5

Season to taste with the additional salt and pepper if desired, and garnish with fresh dill to serve.

Ingredients

 1 tbsp coconut oil
 2 cups onions, diced
 2 large cloves garlic, minced
 1 tsp sea salt
 1 cup celery, diced
 2 tsp dill seeds
 ½ tsp cumin seeds
 2 tsp ground mustard
 freshly ground black pepper to taste
 28 oz crushed tomatoes
 2 cups brown (or green) lentils, rinsed
 2 cups vegetable stock
 6 cups water
 ½ tbsp tamari
 1 tbsp blackstrap molasses
 2 dried bay leaves
 2 tbsp fresh dill, chopped

Directions

1

In a large pot on medium heat, add oil, onions, celery, garlic, dill seeds, cumin seeds, ground mustard, salt (start with 1 tsp), and pepper and stir to combine.

2

Cover and cook for 4–5 minutes, stirring occasionally. Add tomatoes, lentils, vegetable stock, water (starting with 5½ cups), tamari, molasses, and bay leaves and stir to combine.

3

Increase heat to bring to a boil, then reduce heat to mediumlow, cover and cook for 50–60 minutes, until lentils are very soft.

4

Add remaining water (or more if desired) to thin soup.

5

Season to taste with the additional salt and pepper if desired, and garnish with fresh dill to serve.

Tomato Dill Lentil Soup
IngredientsDirections

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