3-Ingredient Tomato Lentil Soup {vegan, high-protein, oil-free}
Quick, easy and hearty tomato and red lentil soup, made with only 3 ingredients! It is vegan, high in protein, high in fiber, and oil-free.
Servings: 8 cups
Ingredients
- 5 cups water
- 1 cup split red lentils rinsed and drained
- 1 28- ounce can crushed tomatoes use a high quality brand, such as Cento
- 1 tablespoon Italian herb seasoning
- fine sea salt and freshly ground pepper
Instructions
- Bring the water to boil in a large saucepan set over high heat. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart. Add the crushed tomatoes, herb seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low and simmer, partially covered for 15 minutes longer.
- Puree the soup using an immersion blender, or transfer to a high speed blender to puree . Adjust salt and pepper to taste.
Notes
Storage: store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
Nutrition
Serving: 2cups (500 mL) | Calories: 250kcal | Carbohydrates: 44g | Protein: 14.5g | Sodium: 272mg | Fiber: 16g | Sugar: 4.5g