Rustic Tomato Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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)
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.
Makes 4 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer, Arsenal Pulp Press.
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
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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