Lentil Tomato Soup

Lentil Tomato Soup

20
JRICE 0

"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!"
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Ingredients

45 m servings 313 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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
  3. 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.

Reviews

20
  1. 25 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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 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 o...

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 n...

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

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...

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 ...

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.)

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 am apparently the only reviewer so far that did not enjoy the amount of cloves in this recipe. The recipe called for 1/4 tsp and I didn't even add that much, worrying that it would be too str...

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 ...