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Lentil, Rice, And Tofu Soup

Fresh.n.Natural's picture
  Lentils 1 Cup (16 tbs) (Picked Over)
  Brown rice 1 Cup (16 tbs)
  Water/Homemade vegetable/ chicken broth 6 Cup (96 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Carrots 2 , finely chopped
  White turnip 1 , finely chopped
  Green pepper 1 , seeded and diced
  Dried thyme 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Tofu 1 Pound, crumbled

1. Wash the lentils and put them in a large kettle or Dutch oven. Add the rice and water, bring to a boil, and cook until the rice and lentils are tender, about 50 minutes.
2. Heat the oil in a medium-sized skillet and saut6 the onion until tender but not browned. Add the garlic, carrots, turnip, and green pepper and cook for 3 minutes. Add to kettle with thyme, pepper, and salt.
3. Add the tofu, bring to a simmer, and simmer for 20 minutes. Check the consistency of the soup and add more water or broth, if you wish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2122 Calories from Fat 446

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1196.8 mg49.9%

Total Carbohydrates 330 g110%

Dietary Fiber 80.5 g321.8%

Sugars 37.2 g

Protein 93 g185.9%

Vitamin A 422.4% Vitamin C 313.8%

Calcium 54.1% Iron 151.8%

*Based on a 2000 Calorie diet


Lentil, Rice, And Tofu Soup Recipe