Lentil-Tomato Soup
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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4-1/2 cups water
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4 medium carrots, sliced
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1 medium onion, chopped
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2/3 cup dried brown lentils, rinsed
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1 can (6 ounces) tomato paste
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2 tablespoons minced fresh parsley
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1 tablespoon brown sugar
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1 tablespoon white vinegar
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1 teaspoon garlic salt
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1/2 teaspoon dried thyme
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1/4 teaspoon dill weed
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1/4 teaspoon dried tarragon
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1/4 teaspoon pepper
Directions
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1.
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.
Nutrition Facts
3/4 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 351mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat.
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