Lentil Tomato Soup From Taste Of Home Recipes

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BEEF LENTIL SOUP

Beef Lentil Soup image

You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Steps:

In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges

VEGETABLE LENTIL SOUP

Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

LENTIL TOMATO SOUP FROM TASTE OF HOME

Lentil Tomato Soup from Taste of Home image

Cozy up to this immune-boosting soup to ward off the winter blues--and maybe even a cold or two. Great for cold winter nights and served with cornbread for dunking. There are plenty of options for this soup to suit your taste. Low in calories and has only trace amounts of saturated fat, yet filled with fiber and protein. Diabetic exchanges: 1 starch, 1 lean meat, 1 vegetable. From the November 2011 Taste of Home magazine.

Provided by Crafty Lady 13

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 (6 ounce) can 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
1/2 lb sliced cooked turkey sausage
3 cups chopped fresh kale
3/4 teaspoon garam masala

Steps:

In a large saucepan, combine the water, carrots, onion and lentils; brng 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.
You can add one, two or all three of the options listed below:.
Punch up the protein. Meat-eaters won't get the health benefits of this soup unless they eat it. Add 1/2 lb. sliced cooked turkey sausage to satisfy them.
Adding kale, a true superfood, can keep your immune system strong. Add 3 cups of chopped fresh kale in the last 5 mintues of cooking to turn this into a super soup.
Go spicy. If you are felled by a cold, add a sinus-clearning kick with 3/4 teaspoons of garam masala, an Indian spice blend found at supermarkets. It' typically made from cardamom, cloves, mace, cinnamon, cumin, fennel, pepper and fenugreek. It comes with iffering heat levels, so ask for a spicy one.

LENTIL TOMATO SOUP

Lentil Tomato Soup image

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!

Provided by JRICE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 45m

Yield 7

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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
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.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g

HAM AND LENTIL SOUP

Ham and Lentil Soup image

This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1 meaty ham bone
6 cups water
1-1/4 cups dried lentils, rinsed
1 can (28 ounces) diced tomatoes, undrained
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 ounces bulk pork sausage, cooked and drained
2 tablespoons chopped fresh parsley

Steps:

In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

LENTIL TOMATO SOUP

Lentil Tomato Soup image

A delicious lentil soup that has an Italian flavor. Very simple to make, and a delicious meal with just some good quality French bread or some good rolls or biscuits. Quite good if you are a fan of lentil soup!

Provided by Naturalbohemian

Categories Lentil

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups dried lentils
5 cups water
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 teaspoons salt
1/8 teaspoon pepper
2 teaspoons sugar
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried leaf basil
1 tablespoon fresh parsley, chopped
1 (16 ounce) can tomatoes, undrained, diced
3 tablespoons tomato paste

Steps:

Sort and rinse lentils.
In a large saucepan, combine rinsed lentils and water.
In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
Add onion and garlic to lentils.
Stir in salt, pepper, sugar, Oregano, basil and parsley.
Bring to a boil; reduce heat.
Cover and simmer until the lentils are tender, about 45 minutes.
Add tomatoes and tomato paste.
Stir well.
Simmer 15 minutes longer.
Garnish each bowl with a parsley sprig, if desired.

Nutrition Facts : Calories 328.2, Fat 4, SaturatedFat 2, Cholesterol 7.6, Sodium 1303.7, Carbohydrate 54.4, Fiber 24.3, Sugar 8.9, Protein 20.5

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

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