SPICY TOMATO LENTIL SOUP MADE WITH V8®  SPICY HOT
Nutrition Facts
Serving Size
1 SERVING (8 OZ LADLE, 1 CUP)
Amount Per Serving
Calories 121
% Daily Value
Total Fat 3g
5%
Saturated Fat 0.4g
2%
Cholesterol 0mg
0%
Sodium 176mg
7%
Total Carbohydrate 19.8g
7%
Dietary Fiber 4.1g
16%
Protein 5.2g
10%
Vitamin A 8%
Vitamin C 59%
Calcium 4%
Iron 11%

spicy tomato lentil soup made with v8® spicy hot

A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.

  • Total time: 75 minutes
  • Servings: 15
Ingredient Weight Measure
lentils 5.750 oz. 0.75 cup
water 4 cup
olive oil 3 tbsp.
green pepper , diced 10.000 oz. 2 cup
yellow onion , diced 10.000 oz. 1.5 cup
seeded Thai bird chili pepper 1.000 oz. 1 tbsp.
ginger root , peeled, minced 2.500 oz. 3 tbsp.
ground coriander 1 tbsp.
turmeric , ground 2 tsp.
cumin , ground 1.5 tsp.
Low Sodium Spicy Hot V8® , 46 ounce container 1 bottle
low-sodium canned diced tomatoes , undrained 2.500 lb. 5.75 cup
water 1.75 cup
kosher salt 0.25 tsp.
black pepper 1 tsp.
1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.

2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
3. Heat oil in heavy saucepan over moderately high heat.  Add green peppers and onion.  Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.
4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.

5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

6.  To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.

CCP: Hold for hot service at 140°F or higher until needed.
 

A delicious blend of aromatic spices, hot chili peppers, and ginger mixed with red lentils, diced tomatoes and V8® Low Sodium Spicy Hot Vegetable Juice.

  • Total time: 75 minutes
  • Servings: 15
Ingredient Weight Measure
lentils 5.750 oz. 0.75 cup
water 4 cup
olive oil 3 tbsp.
green pepper , diced 10.000 oz. 2 cup
yellow onion , diced 10.000 oz. 1.5 cup
seeded Thai bird chili pepper 1.000 oz. 1 tbsp.
ginger root , peeled, minced 2.500 oz. 3 tbsp.
ground coriander 1 tbsp.
turmeric , ground 2 tsp.
cumin , ground 1.5 tsp.
Low Sodium Spicy Hot V8® , 46 ounce container 1 bottle
low-sodium canned diced tomatoes , undrained 2.500 lb. 5.75 cup
water 1.75 cup
kosher salt 0.25 tsp.
black pepper 1 tsp.
1. Wash lentils until water runs clear. Or soak in water overnight in refrigerator.

2. In a 3-quart pot, add lentils and first listed measure of water. Cook and simmer over low heat until most of water is evaporated, about 45 minutes. To prevent scorching, stir frequently during last 15 minutes.
3. Heat oil in heavy saucepan over moderately high heat.  Add green peppers and onion.  Sauté until onions are translucent. Add Chile pepper, ginger, coriander, tumeric and cumin. Stir until well combined. Cook for 2 minutes.
4. Add the V8® Spicy Hot Vegetable Juice and diced tomatoes. Bring to a boil. Simmer until tomatoes are softened, about 6 to 8 minutes, stir occasionally.

5. Add cooked lentils, second listed measure of water, salt, and pepper. Bring to a boil, stir occasionally. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

6.  To serve, using an 8 ounce ladle, portion 1 cup soup into bowl.

CCP: Hold for hot service at 140°F or higher until needed.
 

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