Hearty Lentil And Tomato Soup Recipes

HEARTY LENTIL & TOMATO SOUP

Hearty Lentil & Tomato Soup image

Thick, hearty, and full of plant-based protein, this vegan soup is supremely satisfying. Instead of cooking separately in plain water, the lentils simmer in a seasoned broth making each little legume burst with flavor. You'll need a large Dutch oven to make this large batch of soup, as this makes about 16 cups. Leftovers can be kept in the fridge for up to 1 week or frozen for up to 3 months.

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 tbsp(s) Olive oil
2 medium Uncooked sweet onions 2 cups chopped
1 cup(s) Uncooked celery Thinly sliced, about 2 large stalks
3 clove(s), large Garlic clove(s) finely chopped
8 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Uncooked carrot(s) Sliced, about 2 medium
1.5 tsp(s) Italian seasoning
2 leaf/leaves Bay leaf
14.5 oz No salt added diced tomatoes
3 cup(s) Dry lentils triées pour éliminer les pierres
1.5 tsp(s) Kosher salt
0.75 tsp(s) Black pepper
8 oz Uncooked kale 1 medium bunch, centre stock removed

Steps:

In a large Dutch oven, heat oil over medium-high. Add onion, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water; bring to a boil. Stir in lentils.
Reduce heat to low, partially cover, and simmer, stirring occasionally, until lentils are almost tender, about 30 minutes. Stir in salt and pepper. Gradually stir in kale; simmer until kale is tender, about 15 minutes.
Per serving (1⅓ cups)

Nutrition Facts : Calories 37 kcal

LENTIL TOMATO SOUP

Lentil Tomato Soup image

I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk of celery, diced
Salt to taste
1 14-ounce can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 tablespoons chopped flat-leaf parsley

Steps:

Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams

LENTIL-TOMATO SOUP

Lentil-Tomato Soup image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown 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

Steps:

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 : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

HEARTY LENTIL AND TOMATO SOUP

Hearty Lentil and Tomato Soup image

This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor.

Provided by Whizz

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion
1 (14 ounce) can tomatoes, chopped
1 tablespoon oil
2/3 cup red lentil
2 pints chicken stock
1 tablespoon tomato concentrate
1/2 teaspoon dried thyme
salt and pepper

Steps:

Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
Add the remaining ingredients and stir.
Cover and simmer for 30 minutes, stirring occasionally.
Adjust seasoning to taste.
For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
Serve the soup with chunky wholemeal bread if you want a meal in a dish!

HEARTY LENTIL SOUP

Hearty Lentil Soup image

Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

Ingredients

2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese, optional

Steps:

In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.

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