Quick Lentil Italian Tomato Soup

Submitted by Dreamer in Ontario

"A quick and tasty soup that made with simple ingredients. It was found in Chatelaine Food Express Quickies. Delicious with a dollop of yogurt or sour cream and warm whole wheat pita bread."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 7 cups

ingredients

• 1 onion, chopped
• 1 garlic clove, crushed
• 14.79 ml olive oil
• 236.59 ml red lentil, cooked
• 473.18 ml chicken or 473.18 ml vegetable broth
• 538.64 g can Italian-style stewed tomatoes, undrained and chopped

directions

1. Saute onion and garlic in olive oil until softened.
2. Stir in remaining ingredients and bring to a boil.
3. Cover and simmer for 10 minutes, stirring occasionally.
4. Serve with a dollop of plain yogurt or sour cream and warm chole wheat pitas.

Reviews

[LifeIsGood]

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!

 

[FrenchBunny]

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.

 

[*Parsley*]

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!

 

[UmmBinat]

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.

 

[underwoodj]

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.