This quick-and-simple, nourishing-and-satisfying, warm-and-flavorful meal-in-one can really hit the spot on a cold winter night. Gluten-free and vegan-friendly.

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  • Preparation Time

    10 minutes (+24 hours if cooking lentils)

  • Cooking Time

    20 minutes (+1 hour if cooking lentils)

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    4
By fhembert
Total Shares 0

Ingredients

  1. 1 onion, chopped
  2. 2 cups / 500 g tomato paste/purée
  3. 1 15-oz / 410-g can lentils or 1⅓ cups / 265 g cooked lentils
  4. 2 Tbsp. / 30 ml olive oil
  5. 2 tablets vegetable or chicken stock, preferably low-sodium
  6. 4 cups / 1 L water
  7. 2 fresh tomatoes, chopped
  8. Chopped fresh herbs to taste (optional)

Directions

  1. Warm oil over medium heat in large lidded 3-quart/liter pot.
  2. Chop onion and sauté in olive oil.
  3. Add chopped tomatoes to pot.
  4. Drain and rinse lentils well and add to pot.
  5. Dissolve vegetable/chicken stock in water, and add mixture to pot.
  6. Add tomato paste/purée to pot.
  7. Cover and cook for 15 minutes.
  8. Purée with hand mixer or in a blender, leaving some chunks.
Serving size:: 2 cups / 480 ml Exchanges per Serving: 1½ Carb, 1 Protein, ½ Fat

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Comments 13

  2. suzanneshephard351

    Hi, have just made tomato and lentil soup it tastes great a bit like Heinz soup but without the sugar haha, easy to make i used dried lentils and cooked separately first, when blending it better to let soup cool down first i burnt my hand on some of the soup, i made the carrott and sweet potato soup that nice too

    • Ossie-Sharon

      Hi, Stuandsu1. Many of our recipes are in the “Recipes” subcategories in Menu Planner application lists. For the new ones, you can just select a similar recipe or food as a placesaver and make the swap at mealtime. It doesn’t have to be a perfect fit.
      For example, if you want to include this recipe, you can select the “Butternut Mung Bean Soup” recipe in the Menu Planner.

  10. Naturalhealth

    I make a similar recipe that serves 4. Ingredients: 1 c dried green lentils, 6 c water, 1/2 tsp cumin, 1 1/2 tsp coriander, 8 ground peppercorns, 1 tsp turmeric, 1 tsp prepared tamarind chutney, 3 lrg tomatoes (coarsely chopped), 3 cloves garlic minced, 1 c frozen corn. Topped with chili tempering oil or prepared chili oil and cilantro. Serve over organic brown jasmine rice (Lundberg only b/c they are they only producers actively lowering the arsenic levels in their rice). Is serving this over jasmine rice okay?

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