vegetable lentil soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 471.6 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.4 g

View full nutritional breakdown of vegetable lentil soup calories by ingredient


Introduction

A hearty, full of fibre, vegetarian soup A hearty, full of fibre, vegetarian soup
Number of Servings: 12

Ingredients

    water, 8 cups
    canned tomatoes, diced, large can
    chopped onion, 2 1/2 cups
    thinly sliced carrots, 1 cup
    thinly sliced celery, 1/2 cup
    4 medium potatoes, grated
    can lentils
    canned kidney beans, 14 oz
    brown rice, 2 cups cooked
    frozen mixed vegetables, 2 cups
    salt, 1 1/2 tsp
    pepper, 1/4 tsp
    1/2 tsp each marjoram, chili powder, italian seasoning, parsley

Directions

Measure first 7 ingredients into dutch overn or large pot. Heat, stirring often, until mixture comes to a boil. Cover and simmer about 35 minutes until vegetables are cooked. Add kidney beans, rice, and frozen vegetables. Return to a boil. Cook till vegetables are tender. Season and cook a few more minutes for flavours to blend. Makes about 12 1 cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KARENZFIT.