Lentil Tomato Soup

4.3
(26)

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!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

Original recipe (1X) yields 7 servings

  • 4 tablespoons unsalted butter

  • 1 onion, chopped

  • 1 (28 ounce) can whole peeled tomatoes, with liquid

  • 2 (14.5 ounce) cans chicken broth

  • 2 cups dry brown lentils

  • ½ cup red wine

  • 4 cloves garlic, minced

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

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.

38 home cooks made it!

Nutrition Facts (per serving)

313 Calories
8g Fat
41g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 313
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 17mg 6%
Sodium 535mg 23%
Total Carbohydrate 41g 15%
Dietary Fiber 18g 65%
Total Sugars 5g
Protein 18g 35%
Vitamin C 15mg 16%
Calcium 81mg 6%
Iron 6mg 31%
Potassium 888mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.