| This recipe is liked by 0 person(s). |
Tomato & Lentil Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Tomato & Lentil Soup Ingredients | |
| 1 tablespoon | olive oil |
| 1 medium | onion, chopped |
| 1 | garlic clove, chopped |
| 2 | celery stalks, chopped |
| 2 medium | carrots, chopped |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 3/4 cup | red or yellow lentils |
| 1 tablespoon | tomato paste |
| 3 cups | vegetable stock, (certified gluten-free if necessary) |
| 2 cups | water |
| 1 (14 ounce) can | chopped or diced tomatoes |
| 1 | bay leaf |
| Salt, to taste | |
| pepper, to taste | |
| Optional Garnish | |
| Sour cream, (if desired) | |
Crusty bread or grilled cheese (if desired)
Directions
Heat oil in pan over medium high, add onion, garlic, celery, carrots and stir until softened.
Stir in cumin and coriander and add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to medium-low and cover with slightly with lid, cooking 15-20 minutes until lentils are soft.
With an immersion blender or regular blender, puree soup until smooth. Adjust salt and pepper to taste. Serve with crusty baguette and plain Greek yogurt (in place of sour cream).
Note: This soup freezes well too so you can make it ahead of time and store.
Nutrition Information
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 235; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 256mg; Carbohydrate: 38g; Dietary Fiber: 14g; Sugar: 10g; Protein: 12g
Nutrition Bonus: Potassium: 836mg; Iron: 22%; Vitamin A: 83%; Vitamin C: 29%; Calcium: 8%
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe