Rustic Tomato Lentil Soup

(126)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
as much garlic as you can stand, minced1 medium onion, diced3 medium carrots, diced2 tbsp olive oil2 stalks celery, chopped6 cups vegetable stock1 28-oz can diced tomatoes, including juice or 5-8 diced fresh tomatoes + 1/4 cup water2 cups cooked or canned lentilspepper (to taste)cayenne pepper (to taste)1 cup dry pasta (any short kind)
Directions
In a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer to 10 more minutes before serving.

Makes 4 servings.


Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer, Arsenal Pulp Press.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 243.9
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 235.8 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.8 g

Member Reviews
  • LAFRINIER
     Excellent recipe, we loved it! We added some yellow squash and zucchini and that added some nice flavor, too. - 3/15/09
  • CALIDREAMER76
     This was good, but I think far more than 4 servings, I'm logging as if it were 8 - so I'm putting in .5 servings. I will be saving this to make again. I used orzo pasta which went very well. - 3/7/09
  • CD1656110
     This soup is delicious and so low in calories that I can really fill up on it and not feel guilty at all. The only thing is that the serving sizes do not seem to be very accurate. I added an extra 3/4 cup pasta, and ended up with fifteen, one cup servings that were 160 something calories each. - 9/17/07
  • HEATHBAR35
     This was absolutely wonderful, except for me getting a little carried away with the cayenne. :) When we heat up the leftovers I think I'll add a few fresh basil leaves. Made 6 servings of 1 1/2 cups. - 3/30/09
  • IMAJANE
     I also used dry lentils, and added more liquid (vege boullion). It made a huge batch. Way more than 4 servings, which was just fine with us! I added fresh parsley, otherwise made it just the way it was written. My husband really liked the flavor. Thanks for the recipe! - 3/10/09
  • DAVISAM1
     Very tasty and incredibly filling. I used 1 cup of dry lentils instead of two cups of canned lentils because that's what I had around. The cooking time was the same, although I did have to add more liquid to get the consistency right. - 9/17/07
  • S_HANSEN
     I made this for dinner tonight and it was so good... My whole family enjoyed it. It was so easy as well... I do have to say the pasta took longer than 10 minuts though. Yummo! - 3/3/09
  • CBOYDE
     This was so easy and scrumptious. I made it put it in the fridge and had it through out the week for my meals. I will definitely make this one again - 10/19/08
  • FIERCEBALANCE
     I LOVED this soup! We made the veggies crisp/tender and this soup rocks! The flavor is robust and it really sticks with you, given the pretty big serving. - 10/9/08
  • TLOGIRL
     Great flavor! I also used dry lentils. Found that it was best to increase amount of vegetable stock by about 3 cups to keep dry lentils from soaking it all up, otherwise it ends up being too thick...like stew. If you want it to be more like soup be sure to add the extra liquid. - 3/10/07
  • NIAMHCAS
     I left out the pasta and blended it, mmm yummy! - 9/13/07
  • TARADT
     We have made this twice now. I also used dry lentils and it tastes even better the next day - 3/11/07
  • KRUSTIE22
     OMG! this was fantastic! i love spicy food so added heaps of cayenne pepper and it is delish!!! so hearty and great to curl up on the couch with a cup of and listen to the rain! YUMMY! - 3/12/09
  • JENNIFERD2008
     Thank you for sharing this recipe. My family and I love the soup-that is including a picky 3 and 6 year old!!! It is perfect and delicious! - 3/10/09
  • NOTGIVINGUP49
     Very tasty and zippy! I cut down on the sodium content by not using canned lentils; I cooked dry lentils instead. - 3/8/09
  • AQUAJANE
     I wish I had read the last few postings and used dry lentils. Cooking them took unnecessary time, since the soup has to cook long enough for the carrots and later the pasta. But the recipe does work! - 3/8/09
  • KRN26K
     This was wonderful - very easy to make - but watch out for Cayenne pepper - I was not familiar with it and added 1 tsp -- way too much! I'll add about 1/4 tsp next time and maybe some green veggies - green beans, squash, etc. - 9/15/08
  • KARENGMT
     This soup is delicious. It freezes well, too. - 3/29/07
  • BBAHONORS
     Really enjoyed this. I cooked dry lentils separately, left out the pasta, and also added additional seasonings. Not sure my DH liked it, though. He didn't comment on it at all. But I'll make it again, experimenting with it some more. - 3/27/09
  • CISKA56
     Really good. Used fresh tomatoes and it turned out very yummy. Will keep this recipe handy for future use. - 3/23/09
  • CRANKYCRONE1
     My husband and I think its delicious! - 3/11/09
  • GOALIEGRANDMA3
     Excellent. My husband said it smelled very good when he came into the house. I made it because it is vegetarian, but he is going to have some sort of meat with hs.
    I will be saving this recipe and making it again. - 3/7/09
  • 17JOEY
     Wow! I was really pleased with this recipe. - 3/5/09
  • HUSTBEARS
     Nice soup Very Peppery :) - 3/5/09
  • LEE907
     This was so good.Thanks for the recipe. - 2/13/09



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