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My New Favorite Soup: Lentil Tomato

My husband, a self proclaimed super carnivore, told me recently he wanted to eat less meat. Not give it up entirely by any means, but cut back in an effort to eat more veggies. So I have been trying new recipes and I found this one in a cookbook I have had for years. I had never made this soup before and thought it looked tasty and so good for you. Lentils are high in fiber and tomatoes are full of lycopene, a potent antioxidant.

Here is the recipe. Try it and see if you like it too. It is so easy to make and that is just another reason it is my new fave.

Tomato Lentil Soup
adapted from the New Basics Cookbook

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
2 large cans Roma tomatoes (28 oz. each)
6 cups low sodium, non-fat chicken broth or veggie stock
2 cups dried lentils (rinsed)
1 cup chopped fresh Italian parsley
1 cup dry red wine
4 cloves garlic, finely minced
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 cup balsamic (or red wine vinegar)

  1. Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
  2. Purée tomatoes with their juice in a blender or food processor, and add to veggies.
  3. Add chicken (or veggie) stock and lentils. Bring to a boil. Reduce heat and and simmer, uncovered, stirring occasionally, for 20 minutes.
  4. Add 1/2 cup of the parsley, along with the wine, garlic, pepper, salt and cloves. Stir well and simmer for another 25 minutes. Add remaining 1/2 cup of parsley and balsamic vinegar. Simmer another 5 minutes.
  5. Serve immediately with rustic multigrain bread and enjoy.

Makes 8 portions.

This recipe was originally made with 4 tablespoons butter and I just thought the wasn't necessary. Since lentils are so full of fiber I added 2 cups instead of the original 1/2 cup.

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