Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.
Hearty Veggie Lentil Soup
Hearty Veggie Lentil Soup
Prep Time
20 min
Cook Time
1 hour 30 min
Yield
6 servings
Ingredients
- 3 cups water
- 3 cups vegetable broth
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 1 cup dried lentils, rinsed
- 2 celery ribs, sliced
- 1 small green pepper, chopped
- 1/4 cup uncooked brown rice
- 1 teaspoon dried basil
- 1 garlic clove, minced
- 1 bay leaf
- 3/4 cup tomato paste
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Directions
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender.
- Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.
Nutrition Facts
1-1/3 cups: 228 calories, 1g fat (0 saturated fat), 0 cholesterol, 566mg sodium, 44g carbohydrate (13g sugars, 15g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat.
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