Fiber-rich and oh-so satisfying on a chilly winter evening, this lovely soup can simmer on the stove in the afternoon and be ready for dinner. Serve with a warm, crusty loaf of whole wheat bread and a small green salad.

Healthy Lentil and Tomato Soup


16 ounces lentils, rinsed

3 garlic cloves, peeled and chopped

30 ounces whole tomatoes, peeled or tomato sauce

1 tablespoon olive oil

3 quarts water

1 cup small type pasta of your choice

1/4 cup grated parmesan cheese

1/4 teaspoon crushed red pepper flakes

3 teaspoons Italian seasoning


  1. Place lentils in stock pot and cover with water. Bring to a boil and reduce to simmer.
  2. Add Italian seasoning to taste. Saute garlic in olive oil until lightly browned.
  3. Pour both oil and garlic into water and lentils.
  4. Add juice from can of tomatoes. Take tomatoes and squeeze them in your hand over stockpot, dropping in after crushing.
  5. Add a few pinches of crushed red pepper flakes. Simmer soup for 1-2 hours until lentils are soft, and broth has reduced a bit.
  6. Taste, add salt and pepper if needed.
  7. Separately boil enough pasta to add to bowls of soup.
  8. Sprinkle with parmesan cheese. Variations include adding some sliced black olives, or slices of cooked and browned Italian sausage.

*Recipe and image courtesy of*