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    You are in: Home / Recipes / Lentil Tomato Soup Recipe
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    Lentil Tomato Soup

    Average Rating:

    3 Total Reviews

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    • on April 08, 2013

      Great soup to have on this windy and cold day! I made 1/2 the recipe since I am the only one who will eat it and glad I did since it makes a lot! I have never had lentils before and was pleasantly surprised at the taste! I did cover the lentils while they were boiling and all my liquid cooked out and they stuck a little to the pan so I added about 1 cup of chicken stock when I added the tomatoes and simmered for 20 minutes. This is a hearty and healthy soup I will make again in the cold months. Made for Spring PAC 2013.

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    • on October 27, 2011

      Love this recipe! I used apple juice rather than white wine and two cups of low-sodium chicken broth (I'm not a vegan) and two cups water. Soup was perfect. Thanks for sharing.

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    • on September 14, 2011

      I left out the marjoram as I don't like it. I used canned lentils as I was short on time. I cooked a stick of chopped celery after the onions and used lots more spinach. It was wonderful and DH and DS (adult) both rated it A1. Next time I'll do it from scratch with dried lentils. Thanks HV for a truly delicious recipe I can use often.

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    Nutritional Facts for Lentil Tomato Soup

    Serving Size: 1 (582 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 188.9
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 177.9 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 8.2 g
    Sugars 7.9 g
    Protein 8.9 g

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