Lentil Soup with Brown Rice Recipe Video

For a satisfying meal, have this hearty soup with whole-grain bread and a cucumber salad.

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Water/Vegetable broth12 Cup (192 tbs)
 Dried lentils1 Cup (16 tbs) (Red, Brown, Or Green Colored)
 Short grain brown rice1 Cup (16 tbs)
 Diced onion1 Cup (16 tbs)
 Minced parsley1 Cup (16 tbs)
 Garlic6 Clove (30 gm), minced
 Dried oregano1 Teaspoon
 Dried thyme1 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Whole celery seeds1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1468 Calories from Fat 77

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 547.8 mg22.8%

Total Carbohydrates 297 g99.2%

Dietary Fiber 81.7 g326.7%

Sugars 15.9 g

Protein 69 g137.7%

Vitamin A 113.7% Vitamin C 192.1%

Calcium 50.1% Iron 160.1%

*Based on a 2000 Calorie diet

Directions

Bring the broth or water to a boil in a large soup pot. Add everything to the pot except the salt and bring to a boil. Lower the heat, cover loosely, and simmer, stirring occasionally, for about 45 minutes, or until the lentils and rice are tender.
Season with the salt to taste.
Stored in a covered container in the refrigerator for up to 3 days. Or freeze in an airtight container for several weeks.

Editors Review

How about a really healthy lentil soup? High in fiber, this soup has brown rice and lentils. Lentils are high in protein. Listen closely to more nutritional information on the soup. The soup is well flavored with herbs and garlic. Watch the video and try.
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