Very nutritious and just a little bit kicky, this soup is easy enough to make for dinner even if you get home late. Although dry lentils are much cheaper than canned, they require more planning. They have to be rinsed and sorted (sometimes little rocks get in with the lentils) and then cooked before use in this recipe. General directions can be found at here. Add a green salad and you have a darn-near perfect meal!
Lentil Tomato Soup
- 1 teaspoon olive oil
- 1 large red onion – chopped
- 1 large jalapeno pepper – seeded, deveined, finely chopped
- 2 large cloves garlic – peeled, finely chopped
- 2 bay leaves
- 1 26 oz box Pomi diced tomatoes (or 3 cups freshly chopped roma tomatoes or 2 15 oz cans diced tomatoes)
- 2 13.5 oz cans lentils
- 1 cup vegetable broth or dry white wine
- salt to taste
Heat olive oil over medium high heat. Add onions, garlic, and jalapeno pepper. Cook, stirring frequently, until onions are soft and garlic is golden brown. Add lentils, tomatoes, broth/wine and bay leaves. Bring just to boil, turn down to low and cover. Simmer for at least 15 minutes or up to 30 minutes. Remove bay leaves, salt to taste, and serve. Each 1`1/2 cup serving is 6 points.