Hearty Lentil Soup
Light & Tasty
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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.
HEALTHY OUTLOOK
Joy’s hearty soup packs a full 15 g of fiber per serving! Nearly 10 of the 15 g come from the lentils, a great source of fiber. For more recipes, search for lentils on our Recipe Finder and visit
www.lightandtasty.com.
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 1-1/2 hours
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 before serving. Yield: 6 servings.