Lentil And Tomato Soup [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

The best way to use red lentils are to prepare a nice thick soup with them. Lentils are a good source of protein and high in fiber, capable to keep you fuller for a longer time. Generous amounts of tomatoes are used in this recipe which are extremely rich in vitamins and anti-oxidants. Lycopene is an antioxidant found in tomatoes good for the skin and prevents cancer in the body. Make this healthy, thick, red lentil soup for your dinner tonight and enjoy.

Nutrition

• calories: 466
• protein: 26
• carbs: 84
• fat: 5
• saturated fat: 0.8
• polyunsaturated fat: 1.55
• monounsaturated fat: 2.21
• cholesterol: 0
• sodium: 667
• potassium: 910
• dietary fiber: 13.52
• sugars: 4.54
• vitamin a: 39
• vitamin c: 15
• calcium: 103
• iron: 9
• magnesium: 0
• complex carbs: 65.94
• other fats: 0.44

Ingredients

• 1 cup Lentils, pink, raw
• 1 cup Tomatoes, crushed, canned
• 1 cup SWANSON BROTH, Vegetable Broth
• 1 tbsp chopped Onions, raw
• 1 stalk, large Celery, raw
• 1 sprigs Parsley, fresh
• 1 tbsp chopped Garlic
• 1 tbsp, ground Spices, pepper, black
• 1 dash Salt, table
• 1 tsp Spices, cloves, ground
• 1 tbsp Vinegar, red wine
• 1 tsp Oil, olive, salad or cooking

Instructions

• Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
• Puree tomatoes in a blender or food processor, and add to veggies.
• Add broth and lentils. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes.
• Add parsley, along with vinegar, garlic, pepper, salt, and cloves. Stir well and simmer for another 15 minutes.
• Serve with multigrain bread and enjoy.