Lentil, Brown Rice, and Sausage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2½ cups chicken or vegetable broth1½ cups water¾ cup lentils, picked over and rinsed½ cup brown rice15-ounce can diced tomatoes with juice2 Italian sausages, cooked, quartered lengwise, and sliced3 carrots, halved lengthwise and sliced crosswise ½ onion, chopped1 stalk of celery, chopped2 garlic cloves, minced½ tsp dried basil(½ tsp dried oregano½ tsp dried thyme 1 bay leaf2 tb vinegar, or to tasteSalt and pepper to taste 2½ cups more water
In a heavy kettle combine the broth, 1½ cups water, the lentils, the rice, the tomatoes with juice, the sausages, the carrots, the onion, the celery, the garlic, the basil, the oregano, the thyme, and the bay leaf. Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the vinegar and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup with additional 2½ cups water.
Makes about 10 1-cup servings.
Adapted from Gourmet January 1991
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEDC.
Makes about 10 1-cup servings.
Adapted from Gourmet January 1991
Number of Servings: 10
Recipe submitted by SparkPeople user CHRISTINEDC.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 2.4 g
- Cholesterol: 10.6 mg
- Sodium: 579.5 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.6 g
- Protein: 8.0 g
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