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Tomato Lentil Soup

Prep Time
Total Time

12 servings, about 1 cup each

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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Storage Know-How

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.


  • 12 servings, about 1 cup each

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious

Nutrition Bonus

Add a good source of both fiber and iron to your diet with this low-fat lentil soup. As an added plus, the carrots provide an excellent source of vitamin

Nutritional Information

Serving Size 12 servings, about 1 cup each
Calories 120
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 280mg
Carbohydrate 19g
Dietary fiber 4g
Sugars 3g
Protein 5g
% Daily Value
Vitamin A 60 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

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