Tomato Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Tomato Lentil Soup calories by ingredient
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I found it at this site
And modified to yummierness (I know not a real word).
I found it at this site
And modified to yummierness (I know not a real word).

Number of Servings: 9


    * 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 tbs

    The butter listed above is optional and not part of the original recipe.

    I found it at this site
    (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
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.

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