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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 20, 2011

      This just hit the spot for me. I'm putting into my favorites file. It's such a simple soup, yet so flavorful and delicious. I think the Italian style stewed tomatoes are key to the flavor for this soup. Oh so good. I only used a 14.5 oz. can of the tomatoes and it was enough. I also used vegetable broth to make this a vegetarian recipe. One more thing, I actually forgot that the lentils (mine were green since I couldn't find red) had to be cooked first, and threw them in uncooked. Oops! But, all I had to do was to simmer the soup longer - about double the time - and it worked just fine! Thank you!

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    • on October 03, 2010

      This was some fantastic soup. So delicious..mmmmm....I started off cooking the lentils (couldn't find the red ones at my store) But I started to cook 1 cup of lentil and wasn't thinking that it doubles in size so I landed up with 2 cups of lentils, so easy to fix, I just doubled up everything else which worked out great because I freeze them in containers for my lunches anyways. I had used my own homemade chicken stock and used 6 cups of it. I added 2 stalks of celery and some fresh parsley in the soup. I also just simmered it for a bit longer than 20 minutes only cause I find it gives more flavor to simmer longer. When I had it for lunch the next time I added a dollop of greek yogurt and it is delicious both ways. This soup is a definite keeper. Thanks so much for sharing Dreamer...we love it.

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    • on February 17, 2010

      Super yummy and easy to whip up! I started cooking my lentils, covered, in some boiling water about 20 minutes ahead of time. I added some extra garlic, but that's all I changed. I found this to be tasty and filling. That cool dallop of light sour cream (as suggested) was perfect. I think fresh cilantro or parsley would be nice in this as well. I will do that next time. Thanx for posting this!

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    • on January 23, 2010

      Really tasty. I used homemade lamb stock as that is what I had on hand. I really suggest good quality canned tomatoes because it will make a big difference. I served it with a dollop of Balkan style (thick) yogurt. Made for Please Review My Recipe tag game.

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    • on December 16, 2008

      This is a great quick soup, and can be low in sodium. I threw it together and let it cook while I prepared another soup and some chili. The lentils were a bit underdone but when re-heated they were fine. I froze about 1/2 of it. Very nice soup.

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    • on November 30, 2008

      I'm always looking for quick soup recipes, but this one didn't note that the lentils should be cooked before adding to the other ingredients. I made that correction to the recipe. With uncooked lentils, it's not a quick recipe and requires at least twice as much liquid. I like the sweet taste of canned stewed tomatoes but they should be chopped up a bit before adding. BTW, usually come in 14.5 oz cans, not 19 (in the USA, anyway). Just made these changes to the recipe. When I sauteed the onions I added 1 Tb garam masala.

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    • on November 03, 2008

      Way good! This little guy is quick, hardy and easy. Next time I think I'll add a few carrots and celery. Thanks for a quick easy meal, with ingredients I typically have on hand. Made for Nov.bev tag. A real keeper.

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    Nutritional Facts for Quick Lentil Italian Tomato Soup

    Serving Size: 1 (925 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.1
     
    Calories from Fat 24
    17%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 193.8 mg
    8%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.7 g
    14%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    chicken

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