Tomato & Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
•1 tablespoon olive oil•1 medium onion, chopped•1 garlic clove, chopped•2 celery stalks, chopped•2 medium carrots, chopped•1 teaspoon ground cumin•1 teaspoon ground coriander•3/4 cup red or yellow lentils•1 tablespoon tomato paste•3 cups vegetable stock (certified gluten-free if necessary)•2 cups water•1 (14 ounce) can chopped or diced tomatoes•1 bay leaf•Pepper, to tasteOptional Garnish•Sour cream (if desired)•Crusty bread or grilled cheese (if desired)
Heat oil in pan over medium high, add onion, garlic, celery, carrots and stir until softened.
Stir in cumin and coriander and add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with pepper. Bring to a boil, then reduce to medium-low and cover with slightly with lid, cooking 15-20 minutes until lentils are soft.
With an immersion blender or regular blender, puree soup until smooth. Adjust salt and pepper to taste. Serve with crusty baguette and plain Greek yogurt (in place of sour cream).
Serving Size: Makes 4 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
Stir in cumin and coriander and add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with pepper. Bring to a boil, then reduce to medium-low and cover with slightly with lid, cooking 15-20 minutes until lentils are soft.
With an immersion blender or regular blender, puree soup until smooth. Adjust salt and pepper to taste. Serve with crusty baguette and plain Greek yogurt (in place of sour cream).
Serving Size: Makes 4 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 527.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.3 g
- Protein: 5.2 g
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