LENTIL RICE SOUP RECIPES

LENTIL SOUP RECIPE | ALLRECIPES

Lentil Soup Recipe | Allrecipes image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, CarbohydrateContent 48.2 g, FatContent 10 g, FiberContent 22.2 g, ProteinContent 18.3 g, SaturatedFatContent 1.4 g, SodiumContent 130.5 mg, SugarContent 3.3 g

LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT

Lentil-Tomato Soup Recipe: How to Make It image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch

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LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT

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