Lentil Tomato Soup From Taste Of Home Recipes

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LENTIL-TOMATO SOUP



Lentil-Tomato Soup image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

LENTIL TOMATO SOUP



Lentil Tomato Soup image

I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk of celery, diced
Salt to taste
1 14-ounce can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams

BEEF LENTIL SOUP



Beef Lentil Soup image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

  • In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

LENTIL TOMATO SOUP



Lentil Tomato Soup image

This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!

Provided by JRICE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 7

Number Of Ingredients 9

4 tablespoons unsalted butter
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 (14.5 ounce) cans chicken broth
2 cups dry brown lentils
½ cup red wine
4 cloves garlic, minced
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

  • Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  • Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  • Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g

THE BEST EVER TOMATO SOUP



The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN LENTIL SOUP



Italian Lentil Soup image

Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.

LENTIL SOUP



Lentil Soup image

This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield about 8 servings (2 quarts).

Number Of Ingredients 9

1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Steps:

  • In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes. , Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 142 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 9g fiber), Protein 9g protein.

LENTIL TOMATO SOUP FROM TASTE OF HOME



Lentil Tomato Soup from Taste of Home image

Cozy up to this immune-boosting soup to ward off the winter blues--and maybe even a cold or two. Great for cold winter nights and served with cornbread for dunking. There are plenty of options for this soup to suit your taste. Low in calories and has only trace amounts of saturated fat, yet filled with fiber and protein. Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable. From the November 2011 Taste of Home magazine.

Provided by Crafty Lady 13

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 lb sliced cooked turkey sausage
3 cups chopped fresh kale
3/4 teaspoon garam masala

Steps:

  • In a large saucepan, combine the water, carrots, onion and lentils; brng to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
  • You can add one, two or all three of the options listed below:.
  • Punch up the protein. Meat-eaters won't get the health benefits of this soup unless they eat it. Add 1/2 lb. sliced cooked turkey sausage to satisfy them.
  • Adding kale, a true superfood, can keep your immune system strong. Add 3 cups of chopped fresh kale in the last 5 mintues of cooking to turn this into a super soup.
  • Go spicy. If you are felled by a cold, add a sinus-clearning kick with 3/4 teaspoons of garam masala, an Indian spice blend found at supermarkets. It' typically made from cardamom, cloves, mace, cinnamon, cumin, fennel, pepper and fenugreek. It comes with iffering heat levels, so ask for a spicy one.

TOMATO LENTIL SOUP



Tomato Lentil Soup image

Make and share this Tomato Lentil Soup recipe from Food.com.

Provided by Brookelynne26

Categories     Brown Rice

Time 2h

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1/4 cup minced garlic
1 lb carrot, peeled and cut into 1/4 inch pieces
1/4 lb celery, cut into 1/4 inch pieces
8 -10 cups chicken stock
two 14 . 5 oz cans diced tomato, undrained
1 lb green lentil
two 14 . 5 oz cans tomato sauce
3/4 cup uncooked long grain brown rice
1 tablespoon chopped fresh thyme
1 tablespoon salt
1 teaspoon ground cumin
fresh ground black pepper, to taste
10 ounces Baby Spinach
1 1/2 cups frozen corn kernels

Steps:

  • Heat the butter and oil in a large heavy pot over medium high heat. Add the onion and garlic and reduce heat to medium low. Cook until the onion is tender, about 10 miutes.Add the carrots and celery and cook an additional 10 minutes.
  • Add 8 cups of chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper.
  • Reduce heat to medium low and simmer covered for 30 minutes. Stir in the spinach and corn and cook 30 more minutes. Add more stock if necessary.

Nutrition Facts : Calories 386.2, Fat 8.7, SaturatedFat 2.7, Cholesterol 11.9, Sodium 1041.8, Carbohydrate 58.9, Fiber 17, Sugar 7.5, Protein 19.9

TOMATO LENTIL SOUP



Tomato Lentil Soup image

I usually hate lentils, but they are delicious in this soup! I probably use twice the amount of adobo seasoning that I listed, but I doubt that many other people can stomach that much garlic! I would wager that this recipe is very easy, considering that I made it up on the fly when I was hungry one night.

Provided by Meguin

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup dry green lentils
2 cups water
2 tablespoons adobo seasoning
2 1/2 cups cream of tomato soup
1 cup vegetable broth
1 onion, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon tamari
1 teaspoon basil
1 bay leaf
2 cups short cooked pasta

Steps:

  • Add the dry lentils, water, and adobo to a dutch oven. Cook until all of the water is gone and the lentils are soft.
  • While the lentils are cooking, saute the onion in the olive oil at low heat, until translucent.
  • Slowly add the tomato soup and vegetable broth to the dutch oven with the cooked lentils.
  • Add the chili powder, Worcestershire sauce, tamari, basil, bay leaf and sauteed onions.
  • Let simmer for about an hour, stirring occasionally.
  • Add the pasta, cook another 3-5 minutes, serve.
  • You may want to remove the bay leaf, unless you like to lick it or something. Or if you always forget like me.

Nutrition Facts : Calories 493.7, Fat 8.2, SaturatedFat 1.4, Cholesterol 7, Sodium 2964, Carbohydrate 86.7, Fiber 20.2, Sugar 3.8, Protein 20.8

TOMATO LENTIL SOUP



Tomato Lentil Soup image

Make and share this Tomato Lentil Soup recipe from Food.com.

Provided by Miss V

Categories     Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
2 large onions, chopped
2 carrots
1/2 teaspoon thyme
1/2 teaspoon marjoram
3 cups chicken broth
1 cup lentils, washed
1/4 cup fresh parsley, chopped
salt and pepper
1 lb canned tomato
1/3 cup sherry wine (NOT OPTIONAL)

Steps:

  • saute 3-5 minutes, olive oil, onions and carrots, Add and saute 1 minute thyme and marjoram, then add chicken broth, lentils, parsley , salt and pepper to taste , and tomatoes.
  • cook, covered 45 minutes till lentils are tender. Add 1/3 cup or less sherry (not optional).

Nutrition Facts : Calories 285.8, Fat 15.1, SaturatedFat 2.2, Sodium 750.7, Carbohydrate 26, Fiber 7.3, Sugar 8.9, Protein 10.3

LENTIL TOMATO SOUP



Lentil Tomato Soup image

Lentil Tomato Soup is delicious and filling and very easy to make. Green vegetables make this soup a powerhouse of nutrition. Be sure not to overcook the lentils, as they can get rather mushy. After you stir in the tomatoes, let the soup simmer for 20 minutes if you have time in order to allow the flavors to blend a little more. And feel free to double the recipe and keep some in the fridge for a day or two, as the soup will get even better over this time.

Provided by Heather Nauta

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup white wine (or apple juice instead)
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
4 cups water
1 cup lentils
1 (28 ounce) can diced tomatoes
1 cup spinach
1 pinch sea salt

Steps:

  • Heat a large soup pan on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned).
  • Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
  • If using dried herbs, stir them in now, followed by the lentils. Pour in the water and boil for 30 minutes or until the lentils are softened.
  • Stir in the tomatoes and sea salt and leave for 10 or preferably 20 minutes.
  • Stir in the greens a few minutes before serving so they wilt. If using fresh herbs, stir them in now.
  • Optionally garnish this lentil tomato soup recipe with fresh herbs or a roasted nut or seed and enjoy.

Nutrition Facts : Calories 189, Fat 2, SaturatedFat 0.3, Sodium 177.9, Carbohydrate 32.2, Fiber 8.2, Sugar 8, Protein 8.9

LENTIL & TOMATO SOUP



Lentil & Tomato Soup image

This is a really quick to put together and good for those cold winter days. Now that my husband doesn't eat meat, I use vegetarian stock and leave out the bacon.

Provided by Nic2371

Categories     Lentil

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons oil
1 large onion, finely sliced
2 slices smoked bacon, finely chopped
4 ounces dried red lentils
1 pint vegetable stock or 1 pint chicken stock
1 (14 ounce) can italian chopped tomatoes
salt & pepper
2 tablespoons double cream, to garnish

Steps:

  • In a large saucepan, heat butter (or oil) and cook onion and bacon till beginning to brown.
  • Stir in lentils, add stock, tomatoes and their juice and stir well.
  • Bring to boil and reduce heat. Simmer, covered, for 20-30 mins until lentils are cooked.
  • Liquidise soup in blender, add salt and pepper to taste.
  • Garnish with a swirl of cream, serve with crusty bread or toast.

LENTIL TOMATO SOUP



Lentil Tomato Soup image

Make and share this Lentil Tomato Soup recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Low Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
  • For Sausage Variation: Stir in 1/2 pound chopped fully-cooked turkey sausage; heat through. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.

Nutrition Facts : Calories 135, Fat 0.5, SaturatedFat 0.1, Sodium 263, Carbohydrate 26.7, Fiber 9.3, Sugar 8.9, Protein 7.5

TOMATO LENTIL SOUP



Tomato Lentil Soup image

Make and share this Tomato Lentil Soup recipe from Food.com.

Provided by stacylu

Categories     Lentil

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb ground beef (or turkey)
1 cup celery
1 onion, diced
1 cup carrot, chopped
1 tablespoon fresh coarse ground black pepper
2 bay leaves
5 3/4 cups tomato juice
4 cups hot water
1 cup dry lentils
2 beef bouillon cubes
1 garlic clove
salt and pepper

Steps:

  • Brown meat and drain fat.
  • Saute celery and onion until tender.
  • Add rest of ingredients.
  • Cook 2 hours or until lentils are soft.

Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 2.8, Cholesterol 30.9, Sodium 547.5, Carbohydrate 20.6, Fiber 7.2, Sugar 6.7, Protein 14.9

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