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Lentil-Tomato Soup

 Lentil-Tomato Soup
Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 4-1/2 cups water
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 2/3 cup dried lentils, rinsed
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, combine the water, carrots, onion and lentils;
  • bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or
  • until vegetables and lentils are tender. Stir in the remaining
  • ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5
  • minutes to allow flavors to blend. Yield: 6 servings.
For Sausage Variation: Stir in 1/2 pound chopped fully-cooked turkey sausage; heat through. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.

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Lentil-Tomato Soup (continued)

Nutritional Facts: 3/4 cup equals 138 calories, trace fat (trace saturated fat), 0 cholesterol, 351 mg sodium, 27 g carbohydrate, 9 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.