Hearty Veggie Lentil Soup

Name: Hearty Veggie Lentil Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 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

Total Time Prep: 20 min. Cook: 1-1/2 hours

Yield 6 servings

Test Kitchen Approved

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.

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.

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.

Recipe Creator