Hearty Lentil-Tomato Soup

Hearty Lentil-Tomato Soup

Hearty Lentil-Tomato Soup
 
By: 
Nutrition Information
  • Serves: 6 servings
  • Serving size: 1¼ cup (300 mL)
  • Calories: 195
  • Fat: 10g
  • Saturated fat: 1g
  • Trans fat: 0g
  • Sugar: 9g
  • Sodium: 255mg
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 31mg
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 2 carrots, shredded
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2 mL) ground turmeric
  • ½ tsp (2 mL) ground ginger
  • ⅛ tsp (0.5 mL) hot pepper flakes
  • 3 cups (750 mL) tomato purée
  • 3 cups (750 mL) low-sodium vegetable broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) dried red lentils
  • ¾ tsp (3 mL) salt
  • ¼ tsp (1 mL) ground black pepper
Instructions
  1. In a large pot, heat the olive oil over medium heat. When the oil is shimmering, add the onion and cook until translucent, about 3 minutes. Add the garlic and continue cooking until fragrant, an additional 30 seconds. Add the celery and carrots and continue cooking until softened, about 3 minutes. Add the cumin, turmeric, ginger, and hot pepper flakes to the pot, and stir for 30 seconds. Add the tomato purée, vegetable broth, water and lentils, and bring to a boil over high heat.
  2. When the mixture is boiling, reduce the heat to medium-low and simmer, covered, stirring occasionally, until lentils are soft and the flavors combine, about 40 minutes. Stir in the salt and black pepper.
  3. Ladle 1¼ cup (300 mL) of soup into each of six soup bowls. Serve warm.

 

No Comments

Post A Comment

*

Rate this recipe: