Lentil Soup with Brown Rice

world.food's picture

Jan. 10, 2012


Dried lentils 2 Cup (32 tbs)
Brown rice 1/2 Cup (8 tbs)
Water/Vegetable stock 10 Cup (160 tbs)
Garlic 6 Clove (30 gm) , minced
Carrots 4 , diced
Tomato juice 1 Cup (16 tbs)
Diced tomatoes 1 Cup (16 tbs)
Dried parsley 2 Tablespoon
Celery salt 1/2 Teaspoon
Salt 1/2 Teaspoon
Black pepper 1 Teaspoon
Shredded leafy vegetables 2 Cup (32 tbs) (Dark Green Variety)



1.Choose a soup kettle, and add the lentils,rice, water,garlic,herbs and all vegetables except the shredded leaves.

2.Bring this mix to a boil, which may take an hour.

3.Once the rice is soft and lentils are tender, add the seasoning.

4.Take off the heat, and toss the green leafy vegetables into the pot.

5.Let the soup stand for 10 minutes to allow flavors to blend and rice to finish cooking in its steam.


6.Served hot in large bowls.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 518Calories from Fat 20

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 722 mg30.08%

Total Carbohydrates 96 g32%

Dietary Fiber 37 g148%

Sugars 9 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet