Tomato and Lentil Soup

Tomato and Lentil Soup

There’s no better way to warm up on a cold day than with this hearty, delicious soup.

CAL/SERV :

151

PREP TIME :

15 MINS

YIELDS :

11 SERVINGS

COOK TIME:

1 HOUR 30 MINS

INGREDIENTS
  • 2 Tbsp olive oil
  • 2 medium carrots, diced
  • 2 medium stalks celery, chopped
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp ground black pepper
  • 2 C dry lentils
  • 1 can (14½ oz) crushed tomatoes
  • 2 C vegetable broth
  • 6½ C water

INSTRUCTIONS
  1. In a large soup pot, heat oil over medium heat. Add carrots, celery, and onion; cook and stir until the onion is tender.
  2. Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
  3. Stir in lentils and tomatoes, then add the vegetable broth and water.
  4. Cover and bring to a boil. Reduce heat and simmer for at least 1 hour or until lentils are tender.
  5. Store leftovers in the refrigerator and reheat on the stove or in the microwave. The soup will taste better the next day!

Nutrition (per serving):

Calories 151, Total fat 3 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 248 mg, Total fiber 7 g, Protein 9 g, Carbohydrates 24 g, Potassium 503 mg
*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute