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Tomato-Lentil Soup

tomato-lentil soup Lunch
Tomato-Lentil Soup
  • Prep 15 min
  • Total 50 min
  • Servings 6

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

Updated May 9, 2010

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

Steps

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  • 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.

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

Nutrition Facts

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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