Tomato Lentil Soup Recipe
Servings: 2
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 med. red onion, minced
- 2 garlic cloves, chopped
- 1 lg. celery stalk and leaves, minced
- 1/4 c. bell pepper
- 1/4 c. dry red wine
- 1 (16 ounce.) can whole tomatoes
- 3/4 c. dry lentils, rinsed
- 1 (14 1/2 ounce.) can chicken broth or possibly 1 3/4 c. homemade chicken broth
- 1 3/4 c. water
- 1/2 teaspoon dry thyme
- Salt and pepper to taste
- 1 bay leaf
- 1/2 teaspoon dry basil
Directions
- In 3 qt pot heat oil - add in onion, garlic, celery and bell pepper - cook till onion is soft. Add in wine - simmer 2 min. Pour tomatoes and liquid - chop tomatoes - add in lentils, broth, water, bay leaf, thyme and basil. Bring to boil - reduce heat - cover and simmer 45 min or possibly till lentils are tender. Remove bay leaf, add in salt and pepper. Yield: 6 - 1 c. servings = 105 calories.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 735g | |
| Recipe makes 2 servings | |
| Calories 410 | |
| Calories from Fat 72 | 18% |
| Total Fat 8.19g | 10% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 518mg | 22% |
| Potassium 1279mg | 37% |
| Total Carbs 57.67g | 15% |
| Dietary Fiber 25.8g | 86% |
| Sugars 8.22g | 5% |
| Protein 22.67g | 36% |
