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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 331.0 mg
  • Total Carbs: 75.3 g
  • Dietary Fiber: 18.6 g
  • Protein: 18.2 g

View full nutritional breakdown of Tomato – Lentil Soup with Brown Rice and Spinach calories by ingredient
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Tomato – Lentil Soup with Brown Rice and Spinach

Submitted by: JO_JO_BA

Introduction

Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition. Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition.
Number of Servings: 4

Ingredients

    1 cup brown lentils, soaked for 4 hours and rinsed
    2 cups baby spinach, washed and roughly chopped
    1 medium celery stalk, whole
    1 medium carrot, peeled but left whole
    1 bay leaf
    1 medium white onion, finely chopped
    3 cloves garlic
    1 ¼ cups crushed tomatoes
    1 cup short-grained brown rice
    Pinch saffron or turmeric
    Salt and pepper

Directions

Rinse the lentils and cook them for 45 minutes in 2 quarts of water with the celery, carrot and bay leaf.
Strain and reserve the broth, discarding the celery, carrot and bay leaf.
Sauté the onion in ¼ cup of water with the garlic for about 5 minutes.
Add the tomato sauce and cook 2 minutes more.
Add the lentils and the spinach, followed by the lentil broth.
When the soup comes to a boil, add the rice, saffron, salt and pepper.
Cook, stirring occasionally, 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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