Tomato Lentil Soup with Pimento Olives! There’s nothing more comforting than a perfectly seasoned, savory bowl of soup!
Easy, wholesome, and delicious, this Instant Pot recipe for Tomato Lentil Soup with Pimento Olives is brimming with savory, aromatic flavors. Briny pimento stuffed green olives shine in this rich tomatoey soup with healthy and hearty, protein-packed lentils. Hits of Southwestern spices provide a tasty punch of flavor that really delivers.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This Tomato Lentil Soup with Pimento Olives was inspired by theendlessmeal.com.
Raise your hand if you love pimento stuffed green olives! We are sitting here with both hands raised high in the air! We LOVE pimento stuffed green olives! They are just so tasty! I could eat a whole bottle of them if I let myself.
Yasmeen loves them too! She gets all excited when she sees me open a jar of olives.
This recipe is filled with those briny little bites of heaven! If you are a fan, then we just know you are going to love this recipe.
Tips for Success:
- Pimento Stuffed Green Olives: This recipe is all about those tasty pimento stuff green olives. They aren’t an ingredient that you want to leave out, simply because they make the soup. If you wish to scale back on the amount of olives, we suggest chopping the olives rather than slicing them to ensure you get that deliciousness brininess in every bite. Additionally, be sure to read your labels to ensure that no oil is listed in the ingredients label. Pimento stuffed green olives are briny. Some brands are brinier than others. Select a brand that you would enjoy eating straight out of the jar.
- Spiciness: Our family was completely divided over the amount of chili powder and smoked paprika. Feel free to adjust the chili powder and smoked paprika per your taste preferences.
- Food Processor Ingredients: The purpose of mincing the veggies and tomatoes is to allow these ingredients to melt right into the broth. We suggest processing the onions, garlic, carrots, and celery first to ensure they are finely minced, then add the petite diced tomatoes once the veggies are minced.
- Stove Top Method – Sea Salt: When cooking lentils (in soups) on the stove top sometimes salt can prolong the cooking process of lentils. This does not typically happen with an Instant Pot which uses pressure to soften the lentils. For this reason, we are indicating to add sea salt at the very end.
Leftovers and Freezing:
Leftovers will generally keep for 5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This soup does freeze well. For best results, thaw out overnight in the refrigerator.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Lentils: We used Palouse Brand Small Brown Lentils. They are delicious. They hold their shape well and have a slightly nutty taste to them. Feel free to use your favorite brown or green lentils.
- Chili Powder: We used Penzeys Regular Chili Powder. It has great flavor, with a tiny kick that is not overwhelming. Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
Kitchen Products Used:
- Instant Pot or Ceramic/Enamel Lined Dutch Oven or similarly large stock pot with a tight-fitting lid
We certainly hope you give this deliciousness a try.
If you try this flavorful soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Tomato Lentil Soup with Pimento Olives
- Prep Time: 20 Minutes
- Cook Time: 11 Minutes (IP)
- Total Time: 31 Minutes (+Rest Time)
- Yield: 4 Servings 1x
- Category: Soup
- Method: Instant Pot/Stovetop
- Diet: Vegan
Easy, wholesome, and delicious, this Instant Pot recipe for Tomato Lentil Soup with Pimento Olives is brimming with savory, aromatic flavors.
Inspired by theendlessmeal.com
Food Processor Ingredients:
- 1 medium yellow onion, rough chop
- 2 medium carrots, rough chop
- 2 celery ribs, rough chop
- 2 Tablespoons minced garlic
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 ½ cups low-sodium vegetable broth *
- 1 teaspoon distilled white vinegar
- 3 cups water
- 1 cup uncooked brown lentils, picked through and rinsed *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 Tablespoon chili powder (+/-) *
- 1 ¾ teaspoons smoked paprika (+/-) *
- 1 ½ teaspoons dried oregano
- Pinch chipotle powder (optional)
- ½ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper
- 1/2 to 1 cup sliced pimento stuffed green olives *
- Additional sliced pimento olives
Instant Pot Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Place the onion, garlic, carrots, and celery into the food processor, process until finely minced. Then add the petite diced tomatoes, process until everything is finely minced, then place into the Instant Pot.
- Add all the Base Ingredients and Spice/Herb Mix into the Instant Pot, stir well to combine. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release. Unplug the Instant Pot.
- Once all the pressure is released, carefully remove the lid, then add the sliced pimento olives. Stir well to combine, allow at least 5 minutes for the flavors to marry. Serve with additional sliced pimento olives on top.
Stove Top Instructions
- Place the Spice/Herb Ingredients (except sea salt) in a small bowl, mix well, set aside.
- Place the onion, garlic, carrots, and celery into the food processor, process until finely minced. Then add the petite diced tomatoes, process until everything is finely minced, then place into a large ceramic/enamel lined Dutch oven or similar stock pot.
- Add all the Base Ingredients and Spice/Herb Mix into the pot, stir well to combine.
- Bring the mixture to a boil, then lower to a low simmering boil. Cover with a tight-fitting lid. Simmer for 30 to 45 minutes until the lentils are tender, stirring occasionally.
- When the lentils are tender, add the sea salt and sliced pimento olives, stir well to combine. Simmer for several minutes, then remove from the stove.
- Allow at least 5 minutes for the flavors to marry. Serve with additional sliced pimento olives on top.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 (makes 9 cups)
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Super excited to try this recipe! Wouldn’t you want to use less water if you are cooking in the instant pot vs stovetop?
Hi there Emily 🙂
Thank you so much for reaching out to us. Typically, yes, you can use less water when using an Instant Pot; however, with a soup, it didn’t bother us having a tiny bit extra broth. We hope you give it a try and enjoy it as much as we do!
-Ameera and Robin 🙂
Ooh, this one sounds promising! While the IDEA of lentils appeals to me very much, I’m not overly thrilled with lentils themselves. Like black-eye peas, they always tasted “dirty” to me. I’m always on the lookout for recipes that “hide” the lentils behind other ingredients, and between the tomatoes and the olives (YUMMO!!!) I think this one will be it.
For “more than just basic” vegan recipes, this is my favorite vegan blog!
Hi there Douglas 🙂
We are so happy that you enjoy our blog. We appreciate you and your support! We think that this recipe could be “The One” too. We hope you give it a try and please let us know how it worked out for you.
Thank you so much.
-Ameera and Robin
Just made it this afternoon, and I was right: YUMMY! Only thing is, the lentils were a little less tender than I like (I’m assuming because of the acidic tomatoes being cooked with them) I ate two bowls!
I used the tiny brown Pardina lentils, so I’m wondering if the larger so-called “green” lentils would be softer. Either way, this is gonna be “The One!”
This looks wonderful! Any tips for making this without a food processor? I don’t own one :/
Hi there Cori 🙂
Thank you so much for reaching out to us. We appreciate your kind words about this dish. The food processor breaks down the veggies enough so that it melts into the soup. You could do it without a food processor, it would just take you a long time as you would need to chop it over and over again until it reaches almost a blender-like consistency. We hope this helps.
-Ameera and Robin 🙂
Absolutely love this recipe! One of my favorites!
Hi there Cindy,
WOOO HOOO!!! We are so happy that you loved this recipe and it is one of your favorites! Thank you so much for the awesome review.
-Ameera and Robin
Just tried this recipe using my Instapot. I swapped out the chili powder and paprika for a West African herb and spice mix (1.5 tablespoons) and added a tablespoon of tumeric. After pressure cooking, I added a squeeze of a little more than half a lemon with the sliced olives. So good and what a great recipe to play around with. Thanks for posting!
Hi there Donna
Yay!!! We are so happy that you enjoyed this recipe.Thank you so much for sharing your delicious adjustments and wonderful review with us. We appreciate you taking the time to write.
-Ameera and Robin