Tomato – Lentil Soup with Brown Rice and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- 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, whole1 medium carrot, peeled but left whole1 bay leaf 1 medium white onion, finely chopped3 cloves garlic 1 ¼ cups crushed tomatoes 1 cup short-grained brown ricePinch saffron or turmericSalt and pepper
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.
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.
Nutritional Info 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
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