Red Lentil And Tomato Soup Food
LENTIL AND TOMATO SOUP
A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Light meals & snacks
Yield Serves 1
Number Of Ingredients 8
Steps:
- Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
- Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Serve immediately or leave to cool and store in the fridge or freezer for lunches.
Nutrition Facts : Calories 200kcal, Carbohydrate 29g, Fat 4g, Fiber 5g, Protein 10g, SaturatedFat 05.g, Sugar 12.5g
RED LENTIL AND TOMATO SOUP
Make and share this Red Lentil and Tomato Soup recipe from Food.com.
Provided by sdonaldson
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat oil and saute onion, garlic and spices.
- Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
- Reduce heat and simmer for 15 minutes.
- Add zucchini and salt and simmer for a further 5 minutes.
LENTIL TOMATO SOUP
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
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
SPICY TOMATO AND LENTIL SOUP
A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.
Provided by Dave-o
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
- When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g
PERSIAN-STYLE RED LENTIL AND TOMATO SOUP
This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.
Provided by Sephardi Kitchen
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
- Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
- Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
- Using an immersion blender or regular blender, puree half the soup, return to the pot.
- Add sumac and parsley/other herbs, cook 5 minutes longer.
- Serve hot with bread and a dollop of yogurt (optional).
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