Ww Tomato And Red Lentil Soup Recipes
HEARTY LENTIL & TOMATO SOUP
Thick, hearty, and full of plant-based protein, this vegan soup is supremely satisfying. Instead of cooking separately in plain water, the lentils simmer in a seasoned broth making each little legume burst with flavor. You'll need a large Dutch oven to make this large batch of soup, as this makes about 16 cups. Leftovers can be kept in the fridge for up to 1 week or frozen for up to 3 months.
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat oil over medium-high. Add onion, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water; bring to a boil. Stir in lentils.
- Reduce heat to low, partially cover, and simmer, stirring occasionally, until lentils are almost tender, about 30 minutes. Stir in salt and pepper. Gradually stir in kale; simmer until kale is tender, about 15 minutes.
- Per serving (1⅓ cups)
Nutrition Facts : Calories 37 kcal
WW SPICY RED LENTIL SOUP
Only 0.5 points per serving, this satisfying soup makes a great winter warmer. Make double quantity, cool and freeze in portions for up to 3 months. From the UK weight watchers website.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan, spray with low fat cooking spray and add the onion and celery. Cook stirring for 5 mins, add the garlic and chili and cook for another 5 mins until tender and beginning to brown.
- Add the lentils, stock, rosemary, tomatoes and tomato paste. Bring to the boil, reduce the heat and simmer for 20 mins until the lentils are soft. Remove the rosemary.
- Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper.
- Serve hot garnished with a sprinkling of chopped rosemary.
Nutrition Facts : Calories 96, Fat 0.7, SaturatedFat 0.1, Sodium 227.3, Carbohydrate 18.8, Fiber 7, Sugar 5.5, Protein 5.5
RED LENTIL AND TOMATO SOUP
Make and share this Red Lentil and Tomato Soup recipe from Food.com.
Provided by sdonaldson
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat oil and saute onion, garlic and spices.
- Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
- Reduce heat and simmer for 15 minutes.
- Add zucchini and salt and simmer for a further 5 minutes.
LENTIL AND TOMATO SOUP
From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well.
Provided by Nicole N
Categories Lentil
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned.
- Add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender.
- Remove the bay leave and check seasonings and adjust to your personal taste. Enjoy.
Nutrition Facts : Calories 333.7, Fat 5.3, SaturatedFat 0.8, Sodium 100.5, Carbohydrate 54.9, Fiber 10.9, Sugar 6.8, Protein 20.2
LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP
Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.
Provided by Moyni
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
- Add oil.
- Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
- Stir in the lentils.
- Stir in the tomatoes and peppers.
- Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
- Use a stick blender or liquidize in batches.
- Serve with coriander or parsley as garnish.
Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11
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