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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 154.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 346.5 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Hearty Vegetable Soup with Brown Rice and Lentils calories by ingredient
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Hearty Vegetable Soup with Brown Rice and Lentils

Submitted by: MACROBIOTICHICK
Hearty Vegetable Soup with Brown Rice and Lentils

Introduction

This soup is great on a cold day. Any hardy greens can be substituted for the beet greens, and this soup is a great way to use the the parts of the vegetable that can sometimes get thrown out. This soup is great on a cold day. Any hardy greens can be substituted for the beet greens, and this soup is a great way to use the the parts of the vegetable that can sometimes get thrown out.
Number of Servings: 10

Ingredients

    3 celery stalks, chopped
    3 carrots, chopped
    2 cups of beet greens, chopped
    3-4 shallots, minced
    1 cup dry brown medium or short grain rice, washed
    1/2 cup dry lentils, washed
    2 tbsp canola oil
    4 cups low sodium vegetable broth
    4 cups water
    5 sprigs fresh parsley, chopped
    1 tsp dried oregano
    1/4 tsp crushed red pepper
    2 tbsp naturally brewed tamari (or soy sauce)

Directions

Chop the celery, carrots, and beet greens and mince the shallots. Heat the oil in a large stock pot and add the shallots over medium-high, cooking until slightly clear. Add the chopped vegetables and saute for a 2-3 minutes. Add the vegetable broth (1 quart container) and water, then the rice and lentils. Bring it to a boil and then simmer for 50 minutes.

After 50 minutes, add the parsley, oregano, red pepper, and tamari and simmer for 5-10 more minutes or until the brown rice is thoroughly cooked.

Yields about 5 quarts, or 10 2-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MACROBIOTICHICK.






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