Red Lentil and Tomato Soup

8
Easy
Soups

Characteristics

Vegetarian Vegan High Fibre Without nuts

Nutritional Facts Per Serving

160
Calories
9 g
Protein
26 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 1/4 cup
  • Amount For Serving % Daily Value
  • Calories 160
  • Lipides 4 g
    • Saturated fat  0.5 g
  • Cholesterol 0 mg
  • Sodium  660 mg
  • Carbs 26 g
    • fiber  6 g
    • Sugar  7 g
  • Protein 9 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 1 onion, finely diced
  • 3 carrots, peeled and finely diced
  • 3 celery stalks, finely diced
  • 2 garlic cloves, finely chopped
  • 4 cups (1 L) vegetable broth
  • 2 cups (500 mL) water
  • 1 can (796 mL) diced tomatoes
  • 1 cup (250 mL) dried red lentils
  • 1/2 cup (125 mL) coarsely chopped parsley, plus more for garnish

Method

  1. Heat oil in a large saucepan over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, 10 min., or until onion starts to brown. Add garlic and cook 1 min., until golden.
  2. Pour vegetable broth, water and diced tomatoes into saucepan. Stir in red lentils. Bring to a boil over high heat then reduce to a simmer; cover and cook 30 to 40 min., or until lentils and vegetables are tender. 
  3. Stir in parsley. Divide soup into bowls. Garnish with additional parsley to serve.

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