Brees Lentil Tomato Soup From Cooking Light Recipes

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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

LENTIL AND TOMATO SOUP



Lentil and Tomato Soup image

Provided by Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup/ 50 ml extra-virgin olive oil
2 cloves garlic, chopped
1 bunch fresh flat-leaf parsley, leaves picked and chopped
1 (15-ounce/441 ml) can peeled plum tomatoes
2 fresh chile peppers, chopped
1 (19-ounce/540 ml) can lentils, drained and rinsed
Salt and freshly ground black pepper
Water, optional

Steps:

  • In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
  • Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.

BREE'S LENTIL-TOMATO SOUP FROM COOKING LIGHT



Bree's Lentil-Tomato Soup from Cooking Light image

Make and share this Bree's Lentil-Tomato Soup from Cooking Light recipe from Food.com.

Provided by Hillskip

Categories     Lentil

Time 1h15m

Yield 11 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
2 cups chopped onions
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
1 (28 ounce) can diced tomatoes, undrained
chopped fresh tomato (optional)
cilantro, sprig (optional)

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion; saute' 3 minutes or until tender. Add turmeric and next 6 ingredients; saute' 1 minute. Add water and next 4 ingredients; bring to a boil. Reduce heat; simmer 1 hour.
  • Reserve 2 cups lentil mixture. Place half of remaining mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomato and a cilantro sprig, if desired.

Nutrition Facts : Calories 189.3, Fat 1.9, SaturatedFat 0.3, Sodium 217.4, Carbohydrate 32.6, Fiber 14.1, Sugar 4.8, Protein 11.5

LENTIL AND TOMATO SOUP



Lentil and tomato soup image

A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt.

Provided by Fiona Hunter

Categories     Light meals & snacks

Yield Serves 1

Number Of Ingredients 8

1 tsp rapeseed oil
1 small onion (75g/2½oz peeled weight), finely chopped
1 garlic clove, finely chopped
30g/1oz red lentils
200g/7oz tinned chopped tomatoes
100ml/3½fl oz vegetable stock
pinch smoked paprika (optional)
freshly ground black pepper, to taste

Steps:

  • Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
  • Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
  • Serve immediately or leave to cool and store in the fridge or freezer for lunches.

Nutrition Facts : Calories 200kcal, Carbohydrate 29g, Fat 4g, Fiber 5g, Protein 10g, SaturatedFat 05.g, Sugar 12.5g

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

TOMATO-LENTIL SOUP



Tomato-Lentil Soup image

Take off winter's chill with a bowl of steaming, nourishing, veggie-packed soup.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 6

Number Of Ingredients 12

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
4 teaspoons vegetable bouillon granules
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
  • 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.
  • Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g

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