Ww Tomato And Red Lentil Soup Recipes

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SPICY RED LENTIL SOUP WITH LEMON RECIPE



Spicy Red Lentil Soup with Lemon Recipe image

Lighter, brighter and quicker to make than other legume soups, this spicy red lentil vegetarian soup with lemon is one of my favorites.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Soup

Time 1h

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minces
2 carrots, peeled and diced
2 tablespoons tomato paste
1-1/2 teaspoons ground cumin
Pinch of cayenne or crushed red chile flakes, or more to taste
6 cups vegetables broth
1-1/2 cups red lentils
1 teaspoon oregano
1 bay leaf
Juice of 1/2 lemon, or more to taste
3 tablespoons chopped fresh cilantro
Salt and pepper to taste

Steps:

  • In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
  • Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
  • Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
  • If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
  • Thin with more water or broth if necessary and add salt and pepper to taste.
  • Just before serving, stir in the lemon juice and chopped cilantro.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 268 kcal, Carbohydrate 44 g, Protein 14 g, Fat 3 g, Fiber 16 g

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)



Soup - Spiced Red Lentil, Tomato, and Kale Soup Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 15

1 teaspoon coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
1/8 teaspoon cayenne pepper, or to taste
14 ounce can tomatoes, diced
5 - 6 cups vegetable broth, more if desired
1 cup red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
2 handfuls torn kale leaves or spinach

Steps:

  • In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

EASY GREEK RED LENTIL SOUP RECIPE



Easy Greek Red Lentil Soup Recipe image

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional

Steps:

  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg

RED LENTIL, TOMATO AND SPINACH SOUP



Red Lentil, Tomato and Spinach Soup image

This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.

Provided by Rita1652

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons masoor dal, washed (split red lentils)
2 cups chopped tomatoes or 2 cups diced tomatoes
3/4 cup chopped spinach (palak)
1/2 cup chopped onion
1 -2 teaspoon chopped garlic
2 -3 black peppercorns
1/2 cup milk or 1/2 cup soymilk
1 teaspoon lemon juice
2 teaspoons ghee or 2 teaspoons olive oil
salt

Steps:

  • Heat the butter in a pan and add the onions, garlic and peppercorns.
  • When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
  • When cool, blend to get a smooth purée.
  • Add the spinach, milk and bring to a boil.
  • Finish by adding the lemon juice.
  • Serve hot.

Nutrition Facts : Calories 85.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.8, Sodium 25.3, Carbohydrate 10.9, Fiber 2.2, Sugar 3.3, Protein 3.7

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

WW TOMATO AND RED LENTIL SOUP



Ww Tomato and Red Lentil Soup image

This is the easiest soup in the world to make. I changed around a few recipes to make this as simple as possible. ONLY 2 WW points for the entire recipe!!!

Provided by BouncyChef

Categories     Low Cholesterol

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 6

non-fat cooking spray
4 onions, peeled and chopped finely
1 yellow pepper
4 plum tomatoes, chopped roughly (out of a can)
150 g red lentils
2 liters chicken stock

Steps:

  • Spray a saucepan with the Fat Free spray and saute the onions over low heat for 10 minutes.
  • Add the tomatoes, yellow pepper, lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours, stirring every 20 minutes or so.

Nutrition Facts : Calories 190.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 367.6, Carbohydrate 28.3, Fiber 3.4, Sugar 7.2, Protein 12.1

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