Red Lentil Tomato Soup

By á-4084

A tasty and warming tomato soup with lentils, celery and onions. Lentils are high in protein and fiber keeping you fuller longer and they also help lower cholesterol. Serve with a rustic multigrain bread and enjoy.

Ingredients

• 1 tablespoon olive oil
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 large (28-ounces each) cans Roma tomatoes
• 6 cups low-sodium, nonfat chicken or veggie broth
• 2 cups dried lentils, rinsed
• 1 cup fresh Italian parsley, chopped
• 1 cup dry red wine
• 4 cloves garlic, finely minced
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 cup balsamic (or red wine vinegar)

Details

Servings 8
Adapted from popsugar.com

Preparation

Step 1

Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.

Puree tomatoes with their juice in a blender or food processor, and add to veggies.

Add broth and lentils. Bring to a boil. Reduce heat and and simmer, uncovered, stirring occasionally, for 20 minutes.

Add 1/2 cup of the parsley, along with the wine, garlic, pepper, salt, and cloves. Stir well and simmer for another 25 minutes. Add remaining 1/2 cup of parsley and balsamic vinegar. Simmer another 5 minutes.

Serve immediately with rustic multigrain bread and enjoy.

For a chunky version of this soup, leave canned tomatoes chopped instead of choosing to puree.