Creamy Red Lentil & Tomato Soup

2014-05-16
  • Yield : About 8 cups
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    105
  • Calories from Fat

    1
  • Total Fat

    0g
  • Saturated Fat

    0g
  • Trans Fat

    0g
  • Cholesterol

    0mg
  • Sodium

    300mg
  • Carbohydrates

    20g
  • Dietary Fiber

    5g
  • Sugar

    4g
  • Protein

    6g
  • Serving Size:

    1 cup (240 ml)

Creamy Red Lentil & Tomato Soup combines high fiber and protein lentils with nutrient packed tomatoes. It is an easy, delicious, alternate to tomato soup.

One cup (240 ml) of Creamy Red Lentil & Tomato Soup has about 105 calories, 300 mg of sodium, and 5 grams of fiber.

Ingredients

  • 1 cup (180 g) red lentils, rinsed
  • 4 cups (960 ml) water
  • 14.5 oz (411 g) low sodium diced tomatoes, undrained or 2 cups diced ripe tomatoes
  • 2-3 (250 g) celery stalks, diced
  • 1/2 (200 g) medium onion. chopped
  • 1-2 garlic cloves, sliced or diced
  • 1 bay leaf
  • 1 teaspoon (5 ml) kosher salt
  • 1/8 teaspoon (.6 ml) ground black pepper
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) Italian seasoning or oregano

Method of Preparation

Step 1

Combine all ingredients in a 3 qt./l saucepan and bring to a boil over high heat stirring to assure lentils do not stick to pan. Reduce heat, cover pan leaving a slight opening, and simmer 30 minutes or until lentils are tender.

Step 2

Use a stick blender to puree until smooth or puree in about 2 cups at a time in a blender. Always cover the blender and hold the cover in place using a dish cloth or towel to prevent burns.