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Lentil Tomato Soup

Lentil Tomato Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JRICE

JRICE

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!

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Original recipe yields 7 servings

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Nutrition

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  • 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

Directions

  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

Angie
21

Angie

11/16/2009

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 oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!

FOODCHICK23
13

FOODCHICK23

2/27/2005

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 not a fan but have been trying to use legumes more. Don't be afraid to try it!!

JRICE
11

JRICE

12/2/2003

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

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