Recipe courtesy of David Rocco
Tomato and Lentil Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 631
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 94
- Dietary Fiber
- 17
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 0
- Sodium
- 894
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 (15-ounce) can peeled plum tomatoes
2 fresh chile peppers, chopped
19 ounces lentils, drained and rinsed
Salt and freshly ground black pepper
1 to 2 cups water
Directions
- In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes.
- Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.