Try this Tomato And Lentil Soup recipe, or contribute your own.
Suggest a better descriptionScald, skin and chop the tomatoes. Heat the oil in a saucepan on a low heat. Put in the onion and garlic and soften them. Put in the tomatoes, lentils and herbs. Stir for 2 minutes or until the tomatoes are soft. Mash them down with a fork or potato masher. Pour in the stock, bring it to the boil and season. Cover the pan and simmer for 45 minutes or until the lentils are soft. Serve in individual bowls with the yogurt spooned or swirled over the top, depending on its texture. NOTES : Split red lentils give flavour and body to this soup. The simple combination of ingredients in this recipe brings out all the natural flavours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 101 | ||
Calories from Fat: 94 (93%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.5g | 14 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 11.8mg | 0 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.