Tomato Lentil Soup
Calories 243 (17% from fat)
Fat 4.6 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 770 mg.
Carb. 38 gram
Fiber 7 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 12 gram
Ingredients
2 Tbsp. unsalted butter
1 1/3 cups fat free half & half
7 Tbsp. shallots, finely chopped
1 can (28 ounces) whole tomatoes
2 cans (15 ounces) lentils, drained and rinsed
1/4 tsp. salt
Creamy, cozy, and comforting. This tomato-lentil soup is simmered with sweet shallots, velvety half & half, and a hint of butter for that perfect richness. You can make it in about 30 minutes.
1. Melt the butter in a medium pot over medium heat.
2. Add the half & half and increase the heat to medium-high. Stir continually until the mixture just begins to boil.
3. Reduce the heat to medium and continue stirring for about 5 minutes.
4. Add the shallots and stir for another 4 minutes.
5. Add the tomatoes and their juices. Use a potato masher to crush them. Then stir in the drained lentils and salt.
6. Bring to a boil over medium-high heat. Partly cover the pot with a lid, reduce the heat to medium-low, and cook for about 15 minutes, stirring occasionally.
7. Serve immediately. Store leftovers in the refrigerator for up to 2 days.
Yield: 5 Servings, About 1 Cup Per Serving
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Stir and microwave on high again for 45 more seconds. Keep the container open a little to allow steam to escape.
