Recipe finder
Tomato-Lentil Soup
- Makes: 5 to 6 servings
- Prep 20 mins
- Cook 45 mins
Ingredients
-
7
cups
water
-
1
14 1/2 -
ounce can
diced tomatoes
-
2
medium carrots, chopped (1 cup)
-
1
cup
dry lentils, rinsed
-
2
medium onions, chopped (1 cup)
-
1
stalk celery, chopped (1/2 cup)
-
1
tablespoon
instant chicken bouillon granules
-
2
cloves garlic, minced
-
1
bay leaf
-
1/2
teaspoon
dried basil, crushed
-
1/2
teaspoon
dried oregano, crushed
-
1/2
teaspoon
dried thyme, crushed
-
3/4
cup
regular brown rice
-
1/4
cup
snipped fresh parsley
-
1/2
teaspoon
salt
-
1/2
teaspoon
cider vinegar
-
1/4
teaspoon
pepper
-
Green onions (optional)
Directions
- In a Dutch oven or kettle, combine water, undrained tomatoes, carrots, lentils, onions, celery, bouillon granules, garlic, bay leaf, basil, oregano, and thyme. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.
- Meanwhile, cook the brown rice according to the directions on the package.
- Remove and discard the bay leaf from lentil mixture. Stir in parsley, salt, vinegar, and pepper. Stir in cooked rice. Garnish each serving with green onions, if you like. Makes 5 or 6 servings.
Storage
- Note: You can double the recipe. Seal, label, and freeze any remaining soup in a freezer container. To serve, let the soup thaw in the refrigerator overnight, so you won't break up the lentils during heating. Reheat in a saucepan.
Nutrition Facts
(Tomato-Lentil Soup)
Servings Per Recipe 5, carb. (g) 53, sat. fat (g) 0, pro. (g) 14, fiber (g) 15, vit. C (mg) 51, chol. (mg) 0, vit. A (IU) 10641, cal. (kcal) 283, sodium (mg) 988, Fat, total (g) 1
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