Hearty Lentil Tomato Soup

A delicious, flavorful and nutrient dense soup to warm up with on cold days

Hearty and Yummy!

My son and husband love soup all year round but personally I tend to eat soup only once the weather turns cold.  Well cold weather has officially arrived in the Northeast and soup is now a regular in the rotation.

My husband requested this homemade lentil-tomato soup tonight.  Recipe from Cooking Light, this simple soup is a longtime favorite and each time it taste better than I remembered.  The lentils are cooked up with sautéed onions, vegetable broth, lots of spices ( cumin, turmeric, chili powder and ground red pepper),  canned diced tomatoes, and a touch of fresh cilantro.  Takes only about 15 minutes to prep then simmers into a flavorful, hearty soup over the next hour.

Paired with cornbread (tonight we Stonewall Kitchen Gluten-free cornbread mix), and a big salad, you’ve got a meal!

This recipe makes a large batch and is just as delicious after freezing and reheating.

Scroll down to see the recipe.

Hearty Lentil Tomato Soup

Recipe

Click here for the recipe from Cooking Light  Adaptations: I used Vegetable broth instead of chicken broth and I don’t puree the soup.

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