Serve up a thick and flavorful Tomato Lentil Soup. With only 10 minutes to prepare; the rest of this Tomato Lentil Soup recipe is simmer-and-stand.
What You Need
Original recipe yields 12 servings
6 green onions, thinly sliced
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1-1/4 qt. (5 cups) water
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup lentils, uncooked
1 can (8 oz.) no-salt-added tomato sauce
1/2 cup instant brown rice, uncooked
1 cup shredded carrots
1 medium green pepper, finely chopped
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Let's Make It
Cook onions, garlic and oil in large saucepan or Dutch oven on medium-high heat 3 to 5 minutes or until onions are tender, stirring frequently.
Add water, salsa, lentils and tomato sauce; mix well. Reduce heat to medium-low; simmer 35 minutes.
Add rice; return to boil on medium-high heat. Cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add carrots and green pepper; let stand 5 minutes.
Store soup in tightly covered container in refrigerator up to 4 days .
To shorten the cooking time, substitute 1 (16-oz.) can cooked lentils for the dried lentils. Decrease water to 2 cups and omit the 35 minute simmering time (in Step 2).
Make it Easy
Purchase shredded carrots from the produce section of your supermarket. Or, substitute 6 baby carrots, cut into thin slices.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.