Lentil Vegetable Soup with Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup lentils, sorted and rinsed3/4 cup diced carrot3/4 cup diced celery3/4 cup chopped onion1/4 cup wild rice1/4 cup converted rice (like Uncle Ben's)2 cloves garlic, minced1 teaspoon dried oregano1/4 teaspoon dried thyme5 cups water4 teaspoons vegetable bouillon seasoning1 bay leaf1 14-1/2 oz. can cut up tomatoes1 tablespoon Worcestershire sauce1 tablespoon apple cider vinegar1/4 cup minced fresh parsley2 tablespoons minced fresh basil, optionalV-8 or tomato juice or water, optional
Combine all ingredients on the list through the canned tomatoes in a large pot (do not add the Worcestershire sauce, vinegar, parsley or basil yet). Bring to a boil, then simmer until lentils and rice are tender (about 35-45 minutes). Remove the bay leaf. Scoop out about two cups of the soup and blend well in the blender. Return the blended soup to the pot. Now stir in the Worcestershire sauce, the apple cider vinegar, the fresh parsley (and the fresh basil if using). You should have about 8 cups of soup. If you don't have 8 cups, or if you prefer a thinner soup you can stir in some V-8, tomato juice, or water as you wish. Makes 4 servings, 2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 175.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.7 g
- Protein: 5.6 g
Member Reviews
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CRAIGEMOEN
Just what I was looking for in a non-protein soup. So many soups are so blah and uninteresting. This one was very good. I skipped the converted rice and went with all wild, balsamic vinegar, plus some red wine and mushrooms. Good for dinner on the Serotonin Power Diet! Definitely add the basil. - 11/5/07