Best 3 Brees Lentil Tomato Soup From Cooking Light Recipes

Indulge in a delightful culinary journey with Bree's Lentil Tomato Soup, a comforting and flavorful dish that tantalizes the taste buds. This hearty soup, featured in Cooking Light magazine, boasts a symphony of textures and vibrant flavors. Discover a medley of wholesome lentils, juicy tomatoes, aromatic spices, and a touch of tangy lemon, all simmered to perfection in a rich broth. This nutritious and satisfying soup is not only a treat for the palate but also a nourishing meal that caters to various dietary preferences, including vegetarian and vegan lifestyles. Get ready to savor the goodness of this culinary gem, as the provided recipes offer variations to suit your culinary desires. Choose from the classic Lentil Tomato Soup, the Slow Cooker Lentil Tomato Soup for a hands-off approach, or the Lentil Tomato Soup with Spinach and Feta for an extra boost of nutrition and flavor. Embark on this culinary adventure and let Bree's Lentil Tomato Soup warm your heart and soul.

Check out the recipes below so you can choose the best recipe for yourself!

LENTIL AND TOMATO STEW

Lentil and Tomato Stew image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They cook quickly, so for stews and soups, 40 to 45 minutes will suffice. Lentils never need to be soaked and for those of you who are sensitive to beans, you will be happy to hear that they don't contain sulfur, the gas-creating compound present in most beans.

Provided by Martha Rose Shulman

Categories vegetables, main course

Time 55m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups / 14 ounces brown or green lentils, rinsed and picked over
6 cups of water
1 onion, cut in half
3 to 4 garlic cloves, to taste, minced
A bouquet garni made with 1 bay leaf, 2 sprigs each thyme and parsley, and if desired, a Parmesan rind
Salt to taste
1 to 2 tablespoons extra-virgin olive oil
2 pounds tomatoes, cut in wedges if you have a food mill, seeded and grated if you don't
1/4 teaspoon sugar
Freshly ground pepper
1 or 2 basil sprigs, plus 2 to 4 tablespoons slivered basil (to taste)
Freshly grated Parmesan for topping
Toasted bread rubbed with garlic for serving (optional)

Steps:

In a large, heavy pot or Dutch oven, combine lentils, water, onion, half the garlic, and bouquet garni. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bouquet garni.
Meanwhile, make tomato sauce in a separate pan. Heat oil over medium heat and add garlic. When it smells fragrant but before it browns, after about 30 seconds of sizzling, add tomatoes and stir together. Add sugar, salt, and basil sprigs and turn heat to medium-high so tomatoes come to a brisk simmer. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down to thick, fragrant sauce, about 20 minutes. Remove basil sprigs.
If using unpeeled tomatoes and a food mill, put sauce through fine blade of the mill. Add tomato sauce to lentils, stir together, cover and simmer gently for 10 minutes. The mixture should be fairly thick, a stew rather than a soup. Add freshly ground pepper, taste and adjust salt. Stir in slivered basil.
Serve in wide bowls, over optional garlic bruschette. Sprinkle Parmesan over each serving if desired.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1125 milligrams, Sugar 6 grams

LENTIL TOMATO SOUP

Lentil Tomato Soup image

I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk of celery, diced
Salt to taste
1 14-ounce can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 tablespoons chopped flat-leaf parsley

Steps:

Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams

LENTIL-TOMATO SOUP

Lentil-Tomato Soup image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

Tips

For a thicker soup, use less vegetable broth or blend some of the cooked lentils to create a puree.
To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
For a smoky flavor, roast the tomatoes before adding them to the soup.
To add more protein, add a cooked chicken breast or tofu to the soup.
For a more flavorful soup, use homemade vegetable broth instead of store-bought.
Serve the soup with a side of crusty bread or crackers.

Conclusion

Bree's Lentil Tomato Soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you are looking for a hearty soup to warm you up on a cold day or a light and flavorful soup to enjoy for lunch, this soup is sure to please.