Tomato Lentil Soup

Tomato Lentil Soup

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10 min.
70 min.
6 Servings

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.


  • 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.)
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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: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

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

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