Lentil Tomato Soup recipe

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Ingredients

4 tablespoons unsalted butter
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 (14.5 ounce) cans chicken broth
2 cups dry brown lentils
½ cup red wine
4 cloves garlic, minced
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Nutrition Info

313.3 calories
carbohydrate: 40.5 g
cholesterol: 17.4 mg
fat: 8 g
fiber: 18.2 g
protein: 17.7 g
saturatedFat: 4.5 g
servingSize: -
sodium: 535 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.

  2. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils

  3. Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Recipe Yield

6 to 8 servings

Recipe Note

This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!

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