Rich Tomato Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup dry red lentils, sorted and rinsed3 cups broth divided (I use un-chicken broth)1 tsp olive oil1 stalk celery, chopped1 medium carrot, chopped1 large shallot, chopped (or 1/2 small onion)1 clove garlic, mincedsplash of red wine1/4 cup tomato paste (1/2 a small can)1 15 oz can tomato saucesplash of white balsamic vinegarsalt and plenty of ground pepper to taste
Cook lentils in 2 cups of both for 30 minutes, or until tender and breaking up. Remove from heat and set aside.
Place a medium skillet or sauce pan over medium-low heat. Add olive oil then celery, carrot, shallot, and garlic and sweat with a sprinkle of salt until just starting to get some color. Add a splash of wine and simmer until wine is nearly evaporated.
Add tomato paste and smush around. Cook one minute more then add tomato sauce and lentils, including any remaining cooking liquid. Stir to incorporate and cook 5 minutes stirring frequently.
Transfer soup to a blender (you may want to do this in 2 parts for safety) and add last cup of broth. Blend until completely smooth. Alternately you can use a stick blender or food processor, but the results will not be as smooth. Taste and add balsamic vinegar if you like. Adjust salt and pepper to your liking and blend to incorporate.
Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user LILYGIRL83.
Place a medium skillet or sauce pan over medium-low heat. Add olive oil then celery, carrot, shallot, and garlic and sweat with a sprinkle of salt until just starting to get some color. Add a splash of wine and simmer until wine is nearly evaporated.
Add tomato paste and smush around. Cook one minute more then add tomato sauce and lentils, including any remaining cooking liquid. Stir to incorporate and cook 5 minutes stirring frequently.
Transfer soup to a blender (you may want to do this in 2 parts for safety) and add last cup of broth. Blend until completely smooth. Alternately you can use a stick blender or food processor, but the results will not be as smooth. Taste and add balsamic vinegar if you like. Adjust salt and pepper to your liking and blend to incorporate.
Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user LILYGIRL83.
Nutritional Info Amount Per Serving
- Calories: 364.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,999.2 mg
- Total Carbs: 66.6 g
- Dietary Fiber: 18.1 g
- Protein: 19.0 g
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