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Tomato and Lentil Soup

Fresh Lentils

Tomatoes make a terrific mate to lentils in this incredibly satisfying Tomato and Lentil Soup flavored with the healthful herbs of basil, bay leaf and oregano.


1/2 cup dried lentils
1 bay leaf
5 cups water
1-2/3 cup diced onions
1-1/2 teaspoon freshly minced garlic
1/4 cup dry red wine
1 cup diced celery
1 cup diced carrots
1 cup diced red bell peppers
1 tablespoon dried basil
1 tablespoon dried oregano
1-1/2 cup tomato puree
2 cups vegetable stock
Salt and freshly ground black pepper


In a separate pot, cook the lentils for about 35 to 45 minutes with the bay leaf in the water until the lentils are tender. Remove the bay leaf from the lentils, drain the liquid, and reserve at least 3/4 cup of the cooking liquid for the soup.

Braise the onions and garlic in the red wine. Add the celery, carrots, bell peppers, basil, and oregano, being careful to cook only until the carrots are tender. Add the lentils and tomato puree to the vegetable mixture, and gradually increase the volume with 3/4 cup of the reserved cooking liquid and 2 cups of vegetable stock until the soup reaches the desired consistency. Let the soup simmer for 15 minutes. Add salt and pepper to taste.

Nutrition Information

Recipe makes 4 cups.
Serving size: 1 cup
Calories: 198; Total Fat: 1.1g; Saturated Fat: trace; Cholesterol: 0mg

Fresh off the vine tomatoes

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