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Lentil & Tomato Soup

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Submitted by dute

YIELD

2 servings

PREP

5 min

COOK

25 min

READY

30 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
chopped
14 404.6
OUNCES ML/G TOMATOES, CANNED
chopped
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; 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 745g (26.3 oz)
Amount per Serving
Calories 707 30% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 761mg 32%
Total Carbohydrate 31g 31%
Dietary Fiber 36g 143%
Sugars g
Protein 69g
Vitamin A 129% Vitamin C 64%
Calcium 19% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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