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Tomato Lentil Soup

Tomato Lentil Soup
Makes:
6 servings
Prep Time:
10
minutes
Total Time:
70
minutes
Vegetarian
Tomato Lentil Soup is a delicious and healthy addition to your menu plans. Chopped parsley and shredded parmesan cheese add elegance to this classic favorite.

In this recipe:



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Ingredients:

  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 2 large stalks celery, sliced
  • 1 medium carrot, thinly sliced and quartered
  • 6 cups warm water
  • 1 cup dried lentils
  • 1 can (6 ounces) tomato paste
  • 1/2 cup dry red wine or water
  • 1/4 cup fresh chopped parsley or 2 teaspoons dried parsley flakes
  • 3 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are tender.

STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 45 to 50 minutes or until lentils are tender. Serve sprinkled with cheese.

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Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Tomato Lentil Soup

    Ingredients

    • 2 tablespoons olive oil
    • 2 small onions, chopped
    • 2 large stalks celery, sliced
    • 1 medium carrot, thinly sliced and quartered
    • 6 cups warm water
    • 1 cup dried lentils
    • 1 can (6 ounces) tomato paste
    • 1/2 cup dry red wine or water
    • 1/4 cup fresh chopped parsley or 2 teaspoons dried parsley flakes
    • 3 MAGGI Vegetable Flavor Bouillon Cubes
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

     

    Directions

    HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are tender.

    STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 45 to 50 minutes or until lentils are tender. Serve sprinkled with cheese.

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