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Three Ingredient Lentil Tomato Soup

Low fat, high protein, excellent source of fiber

  1. Bring the water to a boil in large saucepan set over high heat.
  2. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart.
  3. Add the crushed tomatoes, herb seasoning, 1⁄2 teaspoon salt and dash black pepper.
  4. Reduce heat to low and simmer, partially covered for 15 minutes longer.
  5. Puree the soup using an immersion blender, or transfer to a high speed blender to puree.
  6. Adjust salt and pepper to taste.
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Prep time
2 minutes
Cook time
40 minutes
Calories
250 Kcal
Serves
4

Ingredients

  • 5 cups water
  • 1 cup split red lentils, rinsed and drained
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Italian herbs
  • Fine sea salt and freshly ground pepper

Nutrition

  • Total fat: 1g
  • Saturated fat: <1g
  • Sodium: 394mg
  • Total carbs: 46g
  • Total sugar: 10g
  • Fiber: 19g
  • Protein: 17g

Instructions

  1. Bring the water to a boil in large saucepan set over high heat.
  2. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart.
  3. Add the crushed tomatoes, herb seasoning, 1⁄2 teaspoon salt and dash black pepper.
  4. Reduce heat to low and simmer, partially covered for 15 minutes longer.
  5. Puree the soup using an immersion blender, or transfer to a high speed blender to puree.
  6. Adjust salt and pepper to taste.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8

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