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Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:8Yield:8 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonsunflower oil½cupsliced carrots½cupdiced tomato⅓cupsliced yellow onion2tablespoonssliced garlic2tablespoonstomato paste1 ½teaspoonsground cumin1 ½teaspoonssalt½teaspoonground pepper2 ½cupsyellow or red lentils9cupswater
Cook Mode(Keep screen awake)
Ingredients
1tablespoonsunflower oil
½cupsliced carrots
½cupdiced tomato
⅓cupsliced yellow onion
2tablespoonssliced garlic
2tablespoonstomato paste
1 ½teaspoonsground cumin
1 ½teaspoonssalt
½teaspoonground pepper
2 ½cupsyellow or red lentils
9cupswater
DirectionsHeat oil in a large pot over medium heat. Add carrots, tomato, onion and garlic; cook, stirring occasionally, until the tomato has broken down and is starting to stick to the bottom of the pan, 4 to 5 minutes. Stir in tomato paste, cumin, salt and pepper; cook, stirring frequently, until the tomato paste is browned, 1 to 2 minutes. Add lentils and water; bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are soft and the soup is thickened, about 25 minutes.Puree the soup using an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids).To make aheadRefrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, March 2020; updated March 2023
Directions
Heat oil in a large pot over medium heat. Add carrots, tomato, onion and garlic; cook, stirring occasionally, until the tomato has broken down and is starting to stick to the bottom of the pan, 4 to 5 minutes. Stir in tomato paste, cumin, salt and pepper; cook, stirring frequently, until the tomato paste is browned, 1 to 2 minutes. Add lentils and water; bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are soft and the soup is thickened, about 25 minutes.Puree the soup using an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids).To make aheadRefrigerate for up to 3 days or freeze for up to 3 months.
Heat oil in a large pot over medium heat. Add carrots, tomato, onion and garlic; cook, stirring occasionally, until the tomato has broken down and is starting to stick to the bottom of the pan, 4 to 5 minutes. Stir in tomato paste, cumin, salt and pepper; cook, stirring frequently, until the tomato paste is browned, 1 to 2 minutes. Add lentils and water; bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are soft and the soup is thickened, about 25 minutes.
Puree the soup using an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids).
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, March 2020; updated March 2023
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Nutrition Facts(per serving)245Calories3gFat41gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
