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Tomato-Lentil Soup

 21 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6
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Take off winter's chill with a bowl of steaming, nourishing, veggie-packed soup.

Ingredients

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

Directions

  • 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.

Expert Tips

There's no need to soak lentils as you would need to do with dried beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
780mg
32%
Potassium
720mg
20%
Total Carbohydrate
29g
10%
Dietary Fiber
8g
31%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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