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5
from 1 vote
Tomato and Lentil Soup
The most comforting soup! This homey vegetarian stew is made so easy with canned tomatoes and canned lentils.
Course
Soups
Cuisine
American
Keyword
Tomato and Lentil Soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
103
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Saucepan
Ingredients
2
tbsp
extra virgin olive oil
2
cloves
garlic
minced
1
sweet onion
chopped
1
diced tomatoes
28oz can
1
can
lentils
19 oz/540 ml can, drained and rinsed
1
tsp
salt
¼
tsp
pepper
2
tbsp
tomato paste
2
cups
water
2
tbsp
fresh basil
chopped
US Customary
-
Metric
Instructions
Add extra virgin olive oil to a large saucepan on medium heat. Add onions and garlic and saute for 7 to 10 minutes, until onions are softened.
Add the can of diced tomatoes, drained and rinsed lentils, salt, pepper, tomato paste and water.
Bring to a boil. Once boiling, reduce heat to medium heat and cook for 20 minutes. Stir in basil during the last 5 minutes of cooking time. Serve hot.
Nutrition
Serving:
1
g
|
Calories:
103
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
600
mg
|
Fiber:
2
g
|
Sugar:
6
g