Tomato-Lentil Soup

Tomato-Lentil Soup

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

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 GlenĀ® organic diced tomatoes, undrained
  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. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
There's no need to soak lentils as you would need to do with dried beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 780mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 8g,
    • Sugars 6g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.