vegetable lentil soup

Name: vegetable lentil soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: water 8 cups; canned tomatoes diced large can; chopped onion 2 1/2 cups; thinly sliced carrots 1 cup; thinly sliced celery 1/2 cup; 4 medium potatoes grated; can lentils; canned kidney beans 14 oz; brown rice 2 cups cooked; frozen mixed vegetables 2 cups; salt 1 1/2 tsp; pepper 1/4 tsp; 1/2 tsp each marjoram chili powder italian seasoning parsley

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 12

Ingredients

water, 8 cupscanned tomatoes, diced, large canchopped onion, 2 1/2 cupsthinly sliced carrots, 1 cupthinly sliced celery, 1/2 cup4 medium potatoes, gratedcan lentilscanned kidney beans, 14 ozbrown rice, 2 cups cookedfrozen mixed vegetables, 2 cupssalt, 1 1/2 tsppepper, 1/4 tsp1/2 tsp each marjoram, chili powder, italian seasoning, parsley

Directions

Measure first 7 ingredients into dutch overn or large pot. Heat, stirring often, until mixture comes to a boil. Cover and simmer about 35 minutes until vegetables are cooked. Add kidney beans, rice, and frozen vegetables. Return to a boil. Cook till vegetables are tender. Season and cook a few more minutes for flavours to blend. Makes about 12 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KARENZFIT.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 129.3
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 471.6 mg
Total Carbs: 27.6 g
Dietary Fiber: 5.9 g
Protein: 5.4 g

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