Simple Italian-Style Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c. uncooked French green lentils (or black or brown lentils--if using red, cut cooking time by half or you'll have mush)3 c. vegetable broth (or use beef broth--I wouldn't use chicken broth though)5 c. water2 sprigs fresh thyme (or a good pinch dried)1 bay leafpinch of saltblack pepper to taste2 medium carrots, cut into 1/2" dice1 celery rib, finely chopped1/2 c. short grain rice2 T. olive oil1 medium onion, chopped3 cloves garlic, minced1 c. chopped tomatoes (canned work fine, don't bother to drain)
Combine lentils, broth, water, thyme, bay leaf, salt, pepper, carrots, and celery in a soup pot. Bring to a boil, reduce heat to a simmer and cook 15 minutes, stirring occasionally.
After 15 mintues, add rice and stir well. Continue simmering another 15 minutes, till lentils and rice are both tender (but not at all mushy). Remove from heat when done.
While soup simmers, saute onions in olive oil over medium heat till soft, about 5 minutes. Add garlic and saute a minute more. Remove from heat and stir in tomatoes. Set aside till soup is done simmering.
When both soup and onion mixture are done, combine. Season to taste and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
After 15 mintues, add rice and stir well. Continue simmering another 15 minutes, till lentils and rice are both tender (but not at all mushy). Remove from heat when done.
While soup simmers, saute onions in olive oil over medium heat till soft, about 5 minutes. Add garlic and saute a minute more. Remove from heat and stir in tomatoes. Set aside till soup is done simmering.
When both soup and onion mixture are done, combine. Season to taste and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 320.4
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 436.8 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 16.7 g
- Protein: 17.7 g
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