Tomato Lentil Soup

Tomato Lentil Soup

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 45 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 45 mins 

Tomato Lentil Soup

  • Prep : 10 mins
  • Cooking : 45 mins
  • Serves : 4

Ingredients

Serves 4
  • 2 teaspoons olive oil
  • 2 carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 4 ounces crimini mushrooms, quartered lengthwise
  • 3 garlic cloves, minced
  • 1 can (14.5 ounces) low-sodium diced tomatoes, with juice
  • 3/4 teaspoon dried thyme
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup brown lentils, picked over and rinsed
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons olive oil
  • 2 carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 rib celery, finely chopped
  • 4 ounces crimini mushrooms, quartered lengthwise
  • 3 garlic cloves, minced
  • 1 can (14.5 ounces) low-sodium diced tomatoes, with juice
  • 3/4 teaspoon dried thyme
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup brown lentils, picked over and rinsed
  • 1 teaspoon balsamic vinegar

Directions

Step 1.

Heat oil in a large soup pot over medium heat. Add carrots, onions, and celery, and cook until the vegetables begin to soften, 5 to 6 minutes.

Step 2.

Add the mushrooms and garlic, and cook until the mushrooms begin to release their liquid, about 3 minutes.

Step 3.

Add tomatoes (with juice), thyme, water, salt, pepper, and lentils. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the lentils are tender, about 35 minutes. Stir in the balsamic vinegar.

Tip: For the best-tasting lentils, look for green French Le Puy lentils or black “beluga” lentils. They’re smaller than plain brown lentils and have a more complex flavor.

Nutrition (Per Serving)

  • 259 calCalories
  • 8 gProtein
  • 26 gCarbohydrates
  • 3 gFat
  • 0 mgCholesterol
  • 192 mgSodium
  • 9 gDietary Fiber