READY IN 45 mins

Lentil Tomato Soup

Read Reviews (19)

"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!" — JRICE

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 16, 2009

I have been making this soup for years and absolutely LOVE it. I forget the name of the cookbook it comes from, but it's definitely a family favorite. I make just a few changes. I use olive oil instead of butter and only 2 T or so. I don't think it affects the taste at all and is less saturated fat. I also saute carrots and celery along with the onion. I use a little more water/broth - or add to it as needed as it cooks. I usually use canned garden tomatoes if I have them. I dump them in and then use the hand blender to lightly puree them in the pan. Saves a step. Also, I have never added the nutmeg - I don't think the original recipe from my cookbook called for that. I'm such a huge fan of the flavors of the garlic, wine, and cloves, that I think I will forgo trying the nutmeg. This is one of the tastiest lentil soups I've ever had. Play around with the proportions to get it how you like it. Delicious!

—Angie

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Most Helpful Critical Review

Jan 11, 2008

I made this soup tonight-maybe after it mellows overnight I'll "up" the rating. I used a 28oz can of pureed tomatroes, so skipped the blender step. Maybe there would have been more liquid if I used the tomatoes. As it was, it was 'way too thick. I added at least 2 cups of water and probably another 1/2 to 3/4 cup wine. I only had whole cloves, so put some in an empty tea bag and let that cook before fishing it out. Also added more nutmeg and garlic and a few shakes of allspice for good measure. The taste is fine, it is just the fact that it had to be thinned out so much that caused the lower rating.

—SBC1023

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24 Ratings

Feb 27, 2005

Wow, I was really surprised by this soup. The flavor is mellow and satisfying. I used canned petite diced tomatoes and skipped the food processor step and used only 1 cup of lentils, since I'm not a fan but have been trying to use legumes more. Don't be afraid to try it!!

—FOODCHICK23

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Dec 02, 2003

turned out great. the cloves give it a really nice favor. I added a little extra wine and it freezes very well.

—JRICE

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Feb 11, 2006

My search for a low-cal lentil recipe led me to this one. I must say, I was a little disappointed at first...nutmeg, cloves, red wine..? But, after it sat a while, I was scarfing it down. Very mediterranean, not just 'a flair'. Will make it again.

—bdh76

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Jul 06, 2010

Excellent recipe! The only thing I changed was to use extra virgin olive oil instead of butter, and to add some balsamic vinegar. At one point I did get nervous that there was too much going on in the pot for it to turn out good...but after simmering for awhile & adding some balsamic vinegar, it was delicious!!! Everyone asked for seconds. GREAT RECIPE!! Thanks.

—mammamoey

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Feb 04, 2008

I liked it pretty well but my husband didn't. It was quick, inexpensive, easy, and healthy, but possibly not fantastic enough to make again. (Then again, I rarely make the same thing twice.)

—MOIREBRI

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Aug 15, 2011

Super good! We served it in our fanciest dishes with sourdough bread. It was so nice. I traded rosemary, thyme, and paprika for the nutmeg/cloves. It made it more savory rather than holiday tasting.

—Maggie

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Nutrition

Calories
313 kcal
16%

Carbohydrates
40.5 g
13%

Cholesterol
17 mg
6%

Fat
8 g
12%

Fiber
18.2 g
73%

Protein
17.7 g
35%

Sodium
535 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lentil Tomato Soup

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 313
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 4.5g 22 %
Cholesterol 17mg 6 %
Sodium 535mg 21 %
Potassium 888mg 25 %
Total Carbohydrates 40.5g 13 %
Dietary Fiber 18.2g 73 %
Protein 17.7g 35 %
Sugars 4.9g
Vitamin A 7 %
Vitamin C 24 %
Calcium 10 %
Iron 56 %
Thiamin 33 %
Niacin 49 %
Vitamin B6 30 %
Magnesium 30 %
Folate 154 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.