Lentil Soup
Ingredients:
2 stalks celery, diced ¼ cup regular rice
1 medium onion, diced 1 qt. low sodium vegetable broth
3 garlic cloves, minced 1-28 oz. can diced tomatoes
2 carrots, diced ½ green pepper, diced
1 tbsp. vegetable oil 1½ cup dry lentils, washed and sorted
1 qt. water
Directions:
- In a large kettle, saute onion, pepper, carrots, garlic, and celery in the oil for about 3 minutes until they soften.
- Add about 1 quart of water and the vegetable broth, bring to a boil.
- Add lentils. Bring to a boil again and simmer about 10 minutes.
- Add rice and bring to a simmer again.
- Add tomatoes.
- Simmer on low for about an hour until lentils and rice are done and flavors are blended.
Nutrition Facts |
||
| Serving Size: 1 cup |
% Daily Value |
|
| Calories 120 Calories from fat: 15 | ||
| Total Fat 1.5g |
2% |
|
| Saturated Fat 0g |
0% |
|
| Cholesterol 0mg |
0% |
|
| Sodium 60mg |
2% |
|
| Total Carbohydrate 19g |
6% |
|
| Dietary Fiber 8g |
34% |
|
| Sugars 3g |
|
|
| Protein 8g |
|
|
| Vitamin A 60% Vitamin C 15% | ||
| Calcium 2% Iron 15% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: how to make lentil soup, lentil soup recipe, recipes for lentil soup