Lentils, brown rice, vegetables, and herbs make this a hearty meatless meal that will warm you up on cold winter days.




  • 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.


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

283 calories; 1 g total fat; 0 mg cholesterol; 988 mg sodium. 53 g carbohydrates; 14 g protein;