Middle Eastern Rice and Lentil Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 102.5
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 960.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.8 g
- Protein: 4.0 g
View full nutritional breakdown of Middle Eastern Rice and Lentil Soup calories by ingredient
Introduction
tsp. olive oil1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
6 cloves garlic, minced
salt & pepper to taste
1 tbsp. ground cumin
1 tsp. ground coriander
1 c. brown lentils, rinsed
1/2 c. brown rice
6 c. vegetable broth
lemon wedges for serving (wedges from 1 lemon is a good amount)
Instructions
Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges. tsp. olive oil
1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
6 cloves garlic, minced
salt & pepper to taste
1 tbsp. ground cumin
1 tsp. ground coriander
1 c. brown lentils, rinsed
1/2 c. brown rice
6 c. vegetable broth
lemon wedges for serving (wedges from 1 lemon is a good amount)
Instructions
Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Number of Servings: 6
Ingredients
-
tsp. olive oil
1 medium onion, diced
2 stalks celery, diced
3 medium carrots, diced
6 cloves garlic, minced
salt & pepper to taste
1 tbsp. ground cumin
1 tsp. ground coriander
1 c. brown lentils, rinsed
1/2 c. brown rice
6 c. vegetable broth
lemon wedges for serving (wedges from 1 lemon is a good amount)
Instructions
Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Directions
Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Serving Size: 6
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Serving Size: 6