Be the first to This lentil soup recipe is made with tomato soup and chopped vegetables, along with seasonings and Parmesan cheese.
Cook Time: 45 minutes
Ingredients:
- 8 ounces lentils
- 6 cups water
- 1 1/2 cups tomato juice
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- dash pepper
- 1 tablespoon chopped parsley
- 1 heaping tablespoon grated Parmesan cheese
Preparation:
In a Dutch oven or stockpot, bring lentils, water, onion, carrot, celery, tomato juice, garlic, and oil to a boil. Reduce heat; cover and simmer 45 minutes or until lentils are tender. Add salt and pepper. Sprinkle each serving with a little parsley and Parmesan cheese. Serves 6.
About 289 calories per serving, 6 g. fat, 45 g. carb., 17 g. protein
About 289 calories per serving, 6 g. fat, 45 g. carb., 17 g. protein
More Lentil Recipes
Lentil Soup with Ham
Curried Rice and Lentils
Southern Style Bean Soup
Curried Lentil Pate
Slow Cooker
Eastern Lamb Meatball Soup
Crockpot Lentils
Pasta with Lentils
Lentils and Spinach
Hearty Lentil Soup
Slow Cooker Lentil Soup
Soup and Stew Recipes
Bean Recipes
Crockpot Soup Recipes
Crockpot Stew Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
