Tomato, Lentil & Onion Soup

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4.7 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 135.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 671.9 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.9 g

View full nutritional breakdown of Tomato, Lentil & Onion Soup calories by ingredient
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Number of Servings: 5

Ingredients

    1.5 tsp oil
    1 large onion, chopped
    1 leek, white area chopped (no bulb or leaves)
    1 cup brown lentils
    2 large tomatoes, peeled and chopped
    3.5 cups vegetable stock
    2 tsp Herbs de Provence
    1/4 tsp cayenne pepper
    1/4 tsp cumin, ground
    cracked black pepper to taste
    1/4 cup fresh chopped cilantro


Directions

Heat oil over medium heat in a large pot, add onion, cook 5 minutes.
Add chopped leek, cook 2-3 minutes.
Stir in lentils, cook 1-2 minutes.
Stir in tomatoes, veg stock, all herbs and spices, cover and bring to a rapid boil for about 5 minutes.
Turn down heat and simmer 20-25 minutes, stirring occasionally, until lentils are soft.
I set about 2/3 of the soup aside to cool down. Once cooled, process until smooth in a blender or food processor and return to the soup pot. For a more "liquidy" soup, process all, for more chunks, process less.
Garnish with extra cilantro and enjoy!

Number of Servings: 5

Recipe submitted by SparkPeople user SIZZARAH.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Made this today for a quick nutritious meal after a long run on a cold day. It hit the spot perfectly! I didn't have brown lentils so used red, and like another reviewer used part tomato sauce as I didn't quite have enough broth. Enjoyed it with a dollup of sour cream! Yum! - 11/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    Great. Being an RV'er I don't always have all the ingredients and must improvise. Added broth from cubes one of which was Chipotle> replaced the cayenne. Needed more liquid and added 1 cup low sodium V-8 thus adding to the nutrition. Will make this again when I can blend it. - 9/18/10

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  • Used yellow lentils, and instead of stock used leftover homemade spaghetti sauce & water. Threw in sage, marjoram, tarragon, basil as well as cayenne & cumin (looked up ingredients to herbs de provence). No cilantro (don't care for it), used stick blender. Yummy & filling on a cold fall day! - 11/4/12

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  • Cheated a bit and used organic lentils from can, no salt added can of diced tomatoes ,and low fat/low sodium chicken broth since its what I had on hand...Eating a cup of this late afternoon is a super snack and keeps my dinner portion in check!!! - 8/8/11

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  • Very nice spice! I toasted some whole wheat sourdough slices and dipped into soup, delicious. - 4/23/11

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