Tigerlily's Easy Lentil & Brown Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 74.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 209.7 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
View full nutritional breakdown of Tigerlily's Easy Lentil & Brown Rice Soup calories by ingredient
Introduction
This soup is **so** easy to make and yummy too! And did I mention cheap? :o) I keep this soup handy during the cooler months, it's a great healthy alternative to chili. This soup is **so** easy to make and yummy too! And did I mention cheap? :o) I keep this soup handy during the cooler months, it's a great healthy alternative to chili.Number of Servings: 8
Ingredients
-
I cup lentils [I like to soak them for at least an hour before I add them to the soup]
1 large onion, chopped
2 cloves garlic, chopped
1 can diced tomatoes, including juice
1 cup uncooked brown rice
2 teaspoons Knorr chicken bouillon
6-8 cups boiling water
Directions
1. Chop the onion and the garlic and place in a Dutch oven coated with non stick cooking spray [I like Mazola Pure Extra Virgin Olive Oil Spray]. Cook over medium-low heat until translucent.
2. I like to soak my lentils for at least an hour before I cook them; you need to rinse them, regardless, so strain the lentils of any water and add them to the onions and garlic.
3. Add the canned diced tomatoes, including juice, stir so that all the vegetables are well combined over medium-low heat.
4. Boil the water and add the boullion. Stir so that the boullion is dissolved and add to the lentil/onion/garlic/tomato mixture. Bring to a boil.
5. While it's boiling, add the one cup of brown rice and reduce the heat to a simmer then cover and let it simmer for about an hour, remember to check on it and give it a stir every once in a while. If it's too thick for your liking, add another cup of water or so. I like to add a few dried bay leaves and a little dried thyme, but that's just personal preference.
This will yield approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGERLILY96.
2. I like to soak my lentils for at least an hour before I cook them; you need to rinse them, regardless, so strain the lentils of any water and add them to the onions and garlic.
3. Add the canned diced tomatoes, including juice, stir so that all the vegetables are well combined over medium-low heat.
4. Boil the water and add the boullion. Stir so that the boullion is dissolved and add to the lentil/onion/garlic/tomato mixture. Bring to a boil.
5. While it's boiling, add the one cup of brown rice and reduce the heat to a simmer then cover and let it simmer for about an hour, remember to check on it and give it a stir every once in a while. If it's too thick for your liking, add another cup of water or so. I like to add a few dried bay leaves and a little dried thyme, but that's just personal preference.
This will yield approximately 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGERLILY96.