12 Oct Hearty Lentil-Tomato Soup
Hearty Lentil-Tomato Soup
By: Toby Amidor
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
- 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.
- 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.
- Ladle 1¼ cup (300 mL) of soup into each of six soup bowls. Serve warm.
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