tomato lentil soup

tomato lentil soup
1 weight watchers point per serving

Packed with loads of vegetables, this soup will fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.

Ingredients

Olive oil
2 Tbsp
Uncooked onion
2 cup(s), chopped, chopped (from about 2 medium)
Celery
1 cup(s), chopped, thinly sliced (from about 2 large stalks)
Garlic
3 clove(s), finely chopped
Low sodium vegetable broth
8 cup(s)
Carrots
2 cup(s), sliced (about 2 medium)
Italian seasoning
1½ tsp
Bay leaf
2 leaf/leaves
No salt added canned diced tomatoes
14½ oz
Dry lentils
3 cup(s), about 1 1/3 lb, picked over for stones
Kosher salt
1½ tsp
Black pepper
¾ tsp
Kale
1 bunch(es), medium (about 8 oz), center stalk removed, leaves chopped
Instructions

In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
Add the broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
Stir in the salt and black pepper. Gradually stir in the kale and simmer until tender, about 15 minutes. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Serving size: 1⅓ cups makes 12 servings!

5 from 1 vote

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tomato lentil soup

1 weight watchers point per serving Packed with loads of vegetables, this soup will fill you up. Instead of cooking in plain water, the lentils simmer in a seasoned broth, making each individual legume burst with flavor.

Ingredients

• Olive oil
• 2 Tbsp
• Uncooked onion
• 2 cup s, chopped, chopped (from about 2 medium)
• Celery
• 1 cup s, chopped, thinly sliced (from about 2 large stalks)
• Garlic
• 3 clove s, finely chopped
• Low sodium vegetable broth
• 8 cup s
• Carrots
• 2 cup s, sliced (about 2 medium)
• Italian seasoning
• 1½ tsp
• Bay leaf
• 2 leaf/leaves
• No salt added canned diced tomatoes
• 14½ oz
• Dry lentils
• 3 cup s, about 1 1/3 lb, picked over for stones
• Kosher salt
• 1½ tsp
• Black pepper
• ¾ tsp
• Kale
• 1 bunch es, medium (about 8 oz), center stalk removed, leaves chopped

Instructions

1. In a large Dutch oven, heat the oil over medium-high. Add the onion, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
2. Add the broth, carrots, Italian seasoning, bay leaves, tomatoes, and 3 cups water and bring to a boil. Stir in the lentils. Reduce heat to low. Partially cover and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
3. Stir in the salt and black pepper. Gradually stir in the kale and simmer until tender, about 15 minutes. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Recipe Notes

Serving size: 1⅓ cups makes 12 servings!

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