Lentils are a great source of protein and also help lower cholesterol. Red lentils are high in fiber, which, in combination with the protein they provide, keep you feeling fuller for longer. Make this healthy spin on classic tomato soup for a light dinner that won't leave you going to bed hungry.
See the recipe after the break!
Adapted from The New Basics Cookbook
Tomato Lentil Soup
For a chunky version of this soup, leave canned tomatoes chopped instead of choosing to puree.
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
2 large cans Roma tomatoes (28 oz. each)
6 cups low-sodium, nonfat chicken or veggie broth
2 cups dried lentils (rinsed)
1 cup chopped fresh Italian parsley
1 cup dry red wine
4 cloves garlic, finely minced
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 cup balsamic (or red wine vinegar)
- Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
- Puree tomatoes with their juice in a blender or food processor, and add to veggies.
- Add broth and lentils. Bring to a boil. Reduce heat and and simmer, uncovered, stirring occasionally, for 20 minutes.
- Add 1/2 cup of the parsley, along with the wine, garlic, pepper, salt, and cloves. Stir well and simmer for another 25 minutes. Add remaining 1/2 cup of parsley and balsamic vinegar. Simmer another 5 minutes.
- Serve immediately with rustic multigrain bread and enjoy.
Makes 8 servings.