My mom made this tomato lentil soup often when I was growing up, and I continued to make it for myself in college. As a busy college student, I don't have much time to eat, let alone cook. This soup is quick and easy to make, and it's incredibly good for you. Even though it's delicious, it's a little dull in color — make it more appealing by garnishing it with freshly chopped parsley or chives and a lemon slice!
Ingredients
- 2 containerss chicken broth , 32 ounce
- 2 cups dry lentils
- 1 medium onion , diced
- 0.25 cups tomato paste
- 2 cloves garlic , minced
- 1 tablespoon ground cumin
Instructions
-
1
Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.
Nutrition Facts
Per serving
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