Lentil-Vegetable Super Soup
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbs. oil 2 onions, chopped 5 cloves garlic, minced 1 16-oz. bag lentils 10 cups water 2 vegetable bouillon cubes 3 medium-sized carrots, sliced 3 celery stalks, sliced 1 15-oz. can navy beans 2 15-oz. cans stewed or diced tomatoes, undrained 1/4 cup dry brown rice 1/2 cup white wine 1/2 tsp. dried thyme 1/2 tsp. dried basil Dash of oregano Salt and freshly ground black pepper to taste 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish
Heat oil in large pot over medium heat. Sauté onion and garlic about 5 minutes, or until tender.
Add remaining ingredients. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user MRSMARYD61.
Add remaining ingredients. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.
Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user MRSMARYD61.
Nutritional Info Amount Per Serving
- Calories: 45.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
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