Tomato and lentil soup

Name: Tomato and lentil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp Olive Oil (2 Tbs olive oil); 1 piece Yellow Onion (1 onion, chopped); 2 cloves Garlic (2 cloves garlic, minced); 3 pieces Carrot (3 carrots cut into cubes); 480 g Vine Ripened Tomato (480g canned chopped tomatoes); 1 piece Bay Leaves (1 bay leaf); 1.3 L Water (1.3 l water); 250 g Lentil (250 g lentils); ¼ tsp Table Salt (¼ tsp salt); 1 bunch Parsley (1 bunch chopped parsley)

25 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Saut onion and garlic in olive oil for 5 minutes.
2Add the carrot, saut for another 2 minutes.
3Add tomatoes, bay leaf and water, stir and bring to the boil.
4Stir in lentils, season with salt and cook for 5 minutes.
5Before serving sprinkle with chopped parsley.

Nutrition

Calories: 282kcal
Protein: 18g
Carbs: 51g
Fat: 1g
Fiber: 23g
Sugar: 8g

Estimated from the ingredient list.

Make it yours

Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.

Make it mine

Questions

How long does tomato and lentil soup take to make?

About 25 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

More like this

Recipes with a similar flavour profile

See all

Tuscan White Bean Soup with Olive Oil and Rosemary495 min25 kcal

Herbivoracious' White Bean and Kale Soup70 min100 kcal

Quinoa, Tomato, Green Onion Side Salad25 min273 kcal

Broccolini Quinoa Pilaf30 min587 kcal

Julia Child's Boeuf Bourguignon180 min750 kcal

Asparagus and Pea Soup: Real Convenience Food30 min24 kcal

Plan it Ingredients