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Lentil Soup with Brown Rice Recipe
|Dried lentils||2 Cup (32 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Water/Vegetable stock||10 Cup (160 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Carrots||4 , diced|
|Tomato juice||1 Cup (16 tbs)|
|Diced tomatoes||1 Cup (16 tbs)|
|Dried parsley||2 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Shredded leafy vegetables||2 Cup (32 tbs) (Dark Green Variety)|
Calories 518 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 722.3 mg30.1%
Total Carbohydrates 96 g32%
Dietary Fiber 37.1 g148.3%
Sugars 9.7 g
Protein 31 g62.2%
Vitamin A 329.1% Vitamin C 91.1%
Calcium 27.4% Iron 89.1%
*Based on a 2000 Calorie diet
1.Choose a soup kettle, and add the lentils,rice, water,garlic,herbs and all vegetables except the shredded leaves.
2.Bring this mix to a boil, which may take an hour.
3.Once the rice is soft and lentils are tender, add the seasoning.
4.Take off the heat, and toss the green leafy vegetables into the pot.
5.Let the soup stand for 10 minutes to allow flavors to blend and rice to finish cooking in its steam.
6.Served hot in large bowls.