Lentil Soup with Brown Rice Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Dried lentils2 Cup (32 tbs)
 Brown rice1⁄2 Cup (8 tbs)
 Water/Vegetable stock10 Cup (160 tbs)
 Garlic6 Clove (30 gm), minced
 Carrots4 , diced
 Tomato juice1 Cup (16 tbs)
 Diced tomatoes1 Cup (16 tbs)
 Dried parsley2 Tablespoon
 Celery salt1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1 Teaspoon
 Shredded leafy vegetables2 Cup (32 tbs) (Dark Green Variety)

Nutrition Facts

Serving size

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

Directions

MAKING
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.

SERVING
6.Served hot in large bowls.
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