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Lentil Vegetable Soup with Wild Rice

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 134.6

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 175.5 mg
Total Carbs: 24.8 g
Dietary Fiber: 5.7 g
Protein: 5.6 g

View full nutritional breakdown of Lentil Vegetable Soup with Wild Rice calories by ingredient

Introduction

Low calorie, filling, and vegan Low calorie, filling, and vegan

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 4

Ingredients

3/4 cup lentils, sorted and rinsed

3/4 cup diced carrot

3/4 cup diced celery

3/4 cup chopped onion

1/4 cup wild rice

1/4 cup converted rice (like Uncle Ben's)

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon dried thyme

5 cups water

4 teaspoons vegetable bouillon seasoning

1 bay leaf

1 14-1/2 oz. can cut up tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

1/4 cup minced fresh parsley

2 tablespoons minced fresh basil, optional

V-8 or tomato juice or water, optional

Directions

Combine all ingredients on the list through the canned tomatoes in a large pot (do not add the Worcestershire sauce, vinegar, parsley or basil yet). Bring to a boil, then simmer until lentils and rice are tender (about 35-45 minutes). Remove the bay leaf. Scoop out about two cups of the soup and blend well in the blender. Return the blended soup to the pot. Now stir in the Worcestershire sauce, the apple cider vinegar, the fresh parsley (and the fresh basil if using). You should have about 8 cups of soup. If you don't have 8 cups, or if you prefer a thinner soup you can stir in some V-8, tomato juice, or water as you wish. Makes 4 servings, 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.