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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.0 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Lentil Tomato Soup calories by ingredient
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Lentil Tomato Soup

Submitted by: MAKALANI22


Number of Servings: 4

Ingredients

    1 cup lentils, washed and picked over
    1 tablespoon extra virgin olive oil
    1 medium onion, chopped
    2 garlic cloves, minced
    1 carrot, diced
    1 stalk of celery, diced
    Salt to taste
    1 14-ounce can chopped tomatoes, with juice
    5 cups water
    A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
    Freshly ground pepper to taste
    1 to 2 tablespoons chopped flat-leaf parsley

Directions

1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Variation: For an even more substantial, minestrone-like soup, add 1 cup cooked elbow macaroni or rice just before serving.

Yield: Serves four (at least 2 cup servings..)

Number of Servings: 4

Recipe submitted by SparkPeople user MAKALANI22.






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