Lentil and Tomato Soup

80 mins (prep 10, cooking 70)
12 ingredients
4-6 servings
From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well.

Categories:  served-hot , beginner-cook , seasonal , 3-steps-or-less , tomato , comfort-food , taste~mood , equipment , <-4-hours , soups-&-stews , south-west-pacific , time-to-make , lentil , new-zealand , vegan , european , winter , easy , presentation , beans , inexpensive , vegetarian , vegetable , stove-top ,
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Serving Size (360.93 g)
Servings 4
Amount per Serving
Calories 152.9 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 30.35%
Saturated Fat 0.75g 15.01%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 104.64mg 17.44%
Total Carbohydrate 27.2g 36.27%
Dietary Fiber 5.33 g 85.22%
Sugars 9.54 g %
Protein 5.19g 41.51%
Vitamin A 10749.06IU% Vitamin C 33.75mg%
Calcium 59.54mg% Iron 2.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, red lentils, salt and pepper