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Lentil & Tomato Soup

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Submitted by kitty2kat

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
2 2
LARGE LARGE ONIONS
chopped
1 1
SMALL SMALL GARLIC CLOVES
crushed *
1 5
TEASPOON ML ROSEMARY LEAVES
1 ¾ 414
CUPS ML STOCK
8 231.2
OUNCES ML/G LENTILS
cooked
1 1
LARGE LARGE CARROTS
diced
1 1
EACH EACH CELERY STALKS
14 404.6
OUNCES ML/G TOMATOES, CANNED
1 1
PINCH PINCH SEAWEED
arame *
1 5
TEASPOON ML MISO PASTE
½ 2.5
TEASPOON ML CUMIN
1 1
X X SALT
to taste *

Directions

Heat the oil in a soup pot and sauté the onions, garlic and rosemary for 5 minutes.

Add the stock, lentils, carrot, celery, tomatoes and seaweed.

Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Blend the contents until smooth with the miso, cumin and salt.

Reheat and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 353 31% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 381mg 16%
Total Carbohydrate 15g 15%
Dietary Fiber 18g 71%
Sugars g
Protein 34g
Vitamin A 65% Vitamin C 32%
Calcium 10% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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