Red Lentil and Tomato Soup

By Rita F. from Children First Academy, Phoenix/ Arizona.


This can be served as a side or main dish. It would be great served with a light mixed green salad served with mixed greens, avocado, and grilled chicken.  It would also be great just served with a grilled whole wheat pita bread and a fresh fruit salad on the side.

I usually put curry powder and garam masala with the other spices when I'm making this for my friends, but some kids aren't accustomed to those flavors, so just try little by little to encorporate those flavors into the dish and the kids will eventually love the exotic flavors of curry and garam masala.

Nutrition Facts

Serving size: 10 oz.

From Fat19%
From Saturated Fat0.1%
From Sugar2%


Ingredient 6 servings 50 servings
Olive Oil2 T.1 c.
Onion1 c.16 c.
Celery1/2 c.8 c.
Carrot1/2 c.8 c.
Red Lentils, dried1/2 lb.8 lbs.
Canned Tomatoes, Crushed16 oz.16 c.
Chicken Stock12 c.24 qts.
Garlic1 T.8 T.
Cumin1 T.8 T.
Chile Powder1 T.8 T.
Cilantro2 c.16 c.
Pasta8 oz.4 lbs.


1.Heat olive oil in a large stock pot over medium heat.

  1. Add onion, celery, and carrot. Saute for 3-5 minutes. Add garlic, cumin, and chile powder. Add red lentil and stir to coat.

  2. Add chicken stock and tomatoes. Cook over low heat until lentils begin to fall apart. Puree soup until creamy.

  3. Add pasta noodles, which have been broken into 1" pieces and cook until tender, 8-10 minutes more.

  4. Just before service, add chopped cilantro and season to taste.