Lentil Soup with Tomato-Veggie Base

Lentil Soup with Tomato-Veggie Base
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 545.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.7 g

View full nutritional breakdown of Lentil Soup with Tomato-Veggie Base calories by ingredient
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Introduction

I cover lentils with 4 cups boiled water to soak for the time it takes me to chop/dice the vegetables; rinse and drain when it's time to add them to the recipe. I also use fresh tomatoes that I pureed rather than crushed. I have a kitchen gadget that removes the seeds and skins from tomatoes, so I used that and it went quickly. You could also use high quality canned crushed or pureed tomatoes. I calculated 16 cup yield from this recipe, or 2 cups per serving. I cover lentils with 4 cups boiled water to soak for the time it takes me to chop/dice the vegetables; rinse and drain when it's time to add them to the recipe. I also use fresh tomatoes that I pureed rather than crushed. I have a kitchen gadget that removes the seeds and skins from tomatoes, so I used that and it went quickly. You could also use high quality canned crushed or pureed tomatoes. I calculated 16 cup yield from this recipe, or 2 cups per serving.
Number of Servings: 8

Ingredients

    2 TBS olive oil
    1 tsp minced garlic
    2 large onions cubed
    3 celery stalks, diced
    3 carrots, diced
    3-1/2 cups crushed or pureed tomatoes
    1-1/2 cups green lentils, soaked, rinsed and drained
    7 cups organic no salt vegetable broth
    1/2 tsp each fine sea salt and ground black pepper
    2 bay leaves
    2 cups fresh baby spinach, trimmed

Tips

Tastes even better the next day!


Directions

In a 6-quart stock pot, gently saute chopped onions, diced carrots and celery and minced garlic in the 2 TBS olive oil, stirring often, for about 15 minutes. Add tomatoes, crushed or pureed, vegetable broth, lentils, salt, pepper and bay leaves. Stir and bring to a boil. Reduce heat, cover and simmer on low for 1-1/2 hours or until lentils and carrots are softened. Add spinach, stirring until wilted. Remove from heat and serve.

Serving Size: Makes 8 servings-2 cups each

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