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Healthy-Tomato-Lentil-Soup
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4.80 from 10 votes

Lentil Tomato Soup Recipe

Difficulty: Easy
Prep Time5 minutes
Total Time5 minutes
Course: Soup
Cuisine: Greek
Keyword: Dinner, legumes, lunch
Servings: 3 bowls
Calories: 591kcal

Ingredients

  • 150 grams medium-sized brown lentils
  • 1 small carrot
  • ½ green bell pepper
  • 1 small onion
  • 2 garlic cloves
  • 8 tablespoons olive oil
  • 2 large very ripe tomatoes about 600 grams
  • 1 small stick of celery
  • 1 dried bay leaf

Instructions

  • Half fill a cooking pot with water and bring to a boil.
  • Boil the lentils for 10 minutes. Remove from heat and drain lentils in a strainer.
  • Cut the tomatoes in large pieces and add to a food processor. Blend until smooth. Set aside.
  • Cut the carrot, pepper and onion into large pieces and add to a food processor along with the garlic cloves. Blend until a smooth paste forms.
  • In a medium-sized cooking pot heat 3 tablespoons of olive oil over high heat. Add the paste and cook for a minute or two. While stirring with a wooden spoon.
  • Add the blended tomatoes along with a liter of water.
  • Season with salt and pepper. Add the bay leaf, the remaining 5 tablespoons of olive oil, and the celery stick finely chopped.
  • Once soup starts to boil, add the lentils and reduce heat to medium. Simmer until lentils are cooked (time depends on variety of lentils). Usually takes about 40 minutes.
  • Remove from heat once the lentils are cooked and soup has thickened.

Nutrition

Calories: 591kcal | Carbohydrates: 46g | Protein: 16g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Sodium: 56mg | Potassium: 1157mg | Fiber: 20g | Sugar: 10g