Tomato-Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.5
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 563.9 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Tomato-Lentil Soup calories by ingredient
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Number of Servings: 8


    1 tablespoon olive or vegetable oil
    1 medium onion, finely chopped (1 cup)
    1 medium stalk celery, cut into 1/2-inch pieces
    2 cloves garlic, finely chopped
    2 medium carrots, cut into 1/2-inch pieces (1 cup)
    1 cup dried lentils (8 oz), sorted, rinsed
    4 cups water
    4 teaspoons vegetable bouillon granules
    1 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    1 dried bay leaf
    1 can (28 oz) diced tomatoes, undrained


1- In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
2- Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
3- Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JOANNE222.

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