Lentil Tomato Soup
Try this Lentil Tomato Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 bay leaves
- 1/2 teaspoon italian seasoning
- 8 cups water
- 2 medium celery stalk small dice
- 2-3 medium carrot peeled and small dice
- 1 medium yellow onion small dice
- 3 medium garlic cloves minced (i just used a few shakes of garlic powder)
- 8 tsp vegetable soup mix
- 1 (28-ounce) can diced tomatoes with juices
- 1 bag lentils (any color except red) rinsed
- Carbohydrate 24.327765 g
- Cholesterol 0 mg
- Fat 0.441795 g
- Fiber 3.51735003805161 g
- Protein 3.530445 g
- Saturated Fat 0.139065 g
- Serving Size 1 1 recipe (2075g)
- Sodium 160.589072980778 mg
- Sugar 20.8104149619484 g
- Trans Fat 0.116805 g
- Calories 106 calories
Add all ingredients to a large pot, cover and bring to boilOnce boiling, reduce flame and let simmer for one hour or until lentils and carrots are softFor thicker texture, use immersion blender to blend some of the soup
