Tomato Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 3.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 790.1 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 11.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Tomato Lentil Soup calories by ingredient

Number of Servings: 6


    From Cooking Light

    1 tablespoon olive oil
    2 cups chopped onion
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon ground red pepper
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 garlic cloves, minced
    3 1/3 cups water
    2 1/3 cups dried lentils
    1/3 cup chopped fresh cilantro
    3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    1 (28-ounce) can diced tomatoes, undrained
    Chopped fresh tomatoes (optional)
    Cilantro sprig (optional)


Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Makes 6-8 main dish servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLY2977.