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Lentil Soup With Brown Rice

DelectablePlanet's picture
For a satisfying meal, have this hearty soup with whole-grain bread and a cucumber salad.
Ingredients
  Water/Vegetable broth 12 Cup (192 tbs)
  Dried lentils 1 Cup (16 tbs) (Red, Brown, Or Green Colored)
  Short grain brown rice 1 Cup (16 tbs)
  Diced onion 1 Cup (16 tbs)
  Minced parsley 1 Cup (16 tbs)
  Garlic 6 Clove (30 gm), minced
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Whole celery seeds 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Bring the broth or water to a boil in a large soup pot. Add everything to the pot except the salt and bring to a boil. Lower the heat, cover loosely, and simmer, stirring occasionally, for about 45 minutes, or until the lentils and rice are tender.
Season with the salt to taste.
Stored in a covered container in the refrigerator for up to 3 days. Or freeze in an airtight container for several weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Lentil
Interest: 
Healthy
Cook Time: 
45 Minutes
How about a really healthy lentil soup? High in fiber, this soup has brown rice and lentils. Lentils are high in protein. Listen closely to more nutritional information on the soup. The soup is well flavored with herbs and garlic. Watch the video and try.

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