Lentil Tomato Soup

Lentil Tomato Soup

20
JRICE 0

"This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!"

Ingredients

45 m {{adjustedServings}} servings 313 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  2. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  3. Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
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Reviews

20
  1. 25 Ratings

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I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive o...

Wow, I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils, since I'm n...

turned out great. the cloves give it a really nice favor. I added a little extra wine and it freezes very well.