Tomato Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
* Butter, salted, 2 tbsp (optional)* Bay Leaf, 2 tbsp, crumbled * Pepper, black, 0.25 tsp (to taste) * Salt, 1 tsp * Carrots, raw, 0.50 cup, chopped * Celery, raw, 0.50 cup, diced * Garlic, 2 cloves * Onions, raw, 1.50 cup, chopped * Hot Chili Peppers, 1 pepper *(dried chili pepper flakes (alternative to whole pepper)(to taste)) * Tomato Paste, 0.50 cup * Water, tap, 8 cup (8 fl oz) * Lentils, 1.50 cup * Diced Tomatoes w/ Basil, Garlic, and Oregano, 1 can * Balsamic Vinegar, 1 tbsp * Olive Oil, Extra Virgin, 2 tbsThe butter listed above is optional and not part of the original recipe.I found it at this sitehttps://canelaycomino.blogspot.com/2008/02/ncr-tomato-lentil-soup.html(Spark I know you prefer that we not post any recipe's that are not 'out there', in this day and age I'm not sure that's possible.)I used tomato paste instead of sauce, added the butter, used dried chili pepper flakes instead of the whole chili pepper, and added the diced tomato (one can). I easily get 9 to 10 one cup servings from this recipe.Next batch I plan on adding some zucchini, maybe some red potatoes chopped, and a bunch of fresh tomatoes from the garden.
I haven't timed the actual prep or cook time since last time I made it I was trying to keep busy as not to fall apart at the seams. I had just lost my Grandpa that afternoon . The cooking instructions I cut and pasted from the site where I found this recipe which is
https://canelaycomino.blogspot.com/2008/02/ncr-tomato-lentil-soup.html
She has a lovely picture of the soup posted.
1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, bay leaves, and chile. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
2. Stir in tomato sauce, vinegar, salt, and black pepper; discard bay leaves and chile.
Number of Servings: 9
Recipe submitted by SparkPeople user MGARREN.
https://canelaycomino.blogspot.com/2008/02/ncr-tomato-lentil-soup.html
She has a lovely picture of the soup posted.
1. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, bay leaves, and chile. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender.
2. Stir in tomato sauce, vinegar, salt, and black pepper; discard bay leaves and chile.
Number of Servings: 9
Recipe submitted by SparkPeople user MGARREN.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 6.0 g
- Cholesterol: 6.8 mg
- Sodium: 640.1 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 4.7 g
- Protein: 4.2 g
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