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Tomato-Lentil Soup

  • Prep 15 min
  • Total 50 min
  • Ingredients 12
  • Servings 6

Ingredients

1
tablespoon olive or vegetable oil
1
large onion, finely chopped (1 cup)
1
medium stalk celery, cut into 1/2-inch pieces
2
cloves garlic, finely chopped
2
medium carrots, cut into 1/2-inch pieces (1 cup)
1
cup dried lentils (8 oz), sorted, rinsed
4
cups water
2
extra-large vegetarian vegetable bouillon cubes
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
dried bay leaf
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1140mg
47%
Potassium
530mg
15%
Total Carbohydrate
33g
11%
Dietary Fiber
8g
34%
Sugars
7g
Protein
11g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Lean on lentils. Lentils are a budget-friendly high-fiber ingredient that work well in soups and stews.

Directions

  • 1 In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
  • 2 Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
  • 3 Stir in tomatoes. Simmer uncovered about 15 minutes or until heated through. Remove bay leaf before serving.

Lean on lentils. Lentils are a budget-friendly high-fiber ingredient that work well in soups and stews.

Rate and Comment

Lean on lentils. Lentils are a budget-friendly high-fiber ingredient that work well in soups and stews.