budgetbytes4.9
Tomato Lentil Soup
This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
garlic ($0.16)2 clovescarrots ($0.42)3olive oil ($0.32)2 Tbsp
2
Add the tomato paste and continue to sauté for ⏱️ 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
tomato paste ($0.10)2 Tbsp
3
Add the cubed potato, stewed tomatoes (with juices), lentils, paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
vegetable broth ($0.52)4 cups
4
Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about ⏱️ 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
5
Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Serve hot with crusty bread for dipping.
soy sauce ($0.12)2 Tbspvegetable broth ($0.52)4 cups
Nutrition Facts
calories
279.58 kcal
fat Content
5.65 g
serving Size
1.5 cups
fiber Content
7.48 g
sodium Content
1148.67 mg
protein Content
12.17 g
carbohydrate Content
48.58 g
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