Tomato Lentil Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 270.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 616.0 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 11.1 g
- Protein: 14.0 g
View full nutritional breakdown of Tomato Lentil Soup calories by ingredient
Introduction
Hearty, filling, and fast. A nice easy soup for a cold day! Lovely served witth biscuits or fresh bread. Alternatively, to make this more like a minestrone soup, add more water and add some cooked pasta. Also good with ground meat. Hearty, filling, and fast. A nice easy soup for a cold day! Lovely served witth biscuits or fresh bread. Alternatively, to make this more like a minestrone soup, add more water and add some cooked pasta. Also good with ground meat.Number of Servings: 5
Ingredients
-
2 tsp grapeseed oil
1 med onion, chopped
10 Baby Carrots, chopped
1 stalk celery. chopped
1/2 red pepper, chopped
2 cloves garlic, minced or pressed
1 tbsp dried oregano
1 6 oz can tomato paste
*Canned Diced Tomatoes, 28 oz.
1 c. red split lentils - dry measure,
1 1/2 c. frozen corn
6 c. water
Salt and pepper to taste
Directions
1. Heat a pot on medium high heat with oil. Add onions, celery, peppers, garlic, carrots, black pepper (if desired) and oregano and saute for 2 - 3 minutes until soft.
2. Add lentils. Stir in with the vegetables and cook for 1 minute.
3. Add diced tomatoes, tomato paste, and water and bring to a boil. Add corn.
4. Simmer for 10 - 12 minutes, adding more water if required. Check seasonings, and add salt if necessary.
5. Makes 5 hearty servings. Enjoy
Number of Servings: 5
Recipe submitted by SparkPeople user JOANNAMARIE.
2. Add lentils. Stir in with the vegetables and cook for 1 minute.
3. Add diced tomatoes, tomato paste, and water and bring to a boil. Add corn.
4. Simmer for 10 - 12 minutes, adding more water if required. Check seasonings, and add salt if necessary.
5. Makes 5 hearty servings. Enjoy
Number of Servings: 5
Recipe submitted by SparkPeople user JOANNAMARIE.