Jen's Lentil Soup
- Number of Servings: 12
Ingredients
2 c. lentils1/2 c brown rice (or wild rice)1 28oz can diced tomatoes3 medium carrots (diced)3 celery stalks (diced)2 c frozen corn1 medium onion1/2 c beef soup base (powder)2 bay leavesgarlic, salt and pepper to taste.aprox. 1.5 Gallons of water (I fill up my stock pot about 3/4 full)
Rinse the lentils and add to pot with water, bay leaves, canned diced tomatoes (broth included) and soup base, bring to a boil over medium heat. Chop celery, carrots, onion into same-size peices, add to pot. Season with garlic, salt and pepper to taste ( I find that it usually doesn't need salt since the beef soup base has sodium in it anyways). Cook with a slow boil until vegetables are tender. Take off burner and add frozen corn; the heat from the broth will cook the corn beautifully. Serve immediately or when cooled it freezes very well. I make enough so that I have a healthy lunch or a quick supper for later in the week. Just as there are dozens of different vegetables, there are dozens of different variations of this soup that you can make! The flavour of the vegetables comes lightly through the broth.
Number of Servings: 12
Recipe submitted by SparkPeople user REBEL_MAIDEN.
Number of Servings: 12
Recipe submitted by SparkPeople user REBEL_MAIDEN.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 232.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.4 g
- Protein: 5.2 g
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