Lentil Vegetable Soup Recipe

Lentil Vegetable Soup Recipe photo by Taste of Home

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"Here is one good-for-you dish that our kids really enjoy," Joy Maynard writes from St. Ignatius, Montana. Serve this tasty soup as a hearty meatless entree...or pair it with a favorite sandwich.

This recipe is:

Healthy

Diabetic Friendly

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Lentil Vegetable Soup Recipe

Prep: 10 min. Cook: 65 min.

Yield: 6 Servings

10 65 75

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
1 medium onion, chopped
1/2 cup dried lentils, rinsed
1/2 cup uncooked long grain brown rice
1/2 cup tomato juice
1 can (5-1/2 ounces) spicy hot V8 juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon canola oil
1 medium potato, peeled and cubed
1 medium tomato, cubed
1 medium carrot, sliced
1 celery rib, sliced

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the potato, tomato, carrot and celery; cover and simmer 30 minutes longer or until rice and vegetables are tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 195 calories, 4 g fat (0 saturated fat), 0 cholesterol, 1,144 mg sodium, 34 g carbohydrate, 6 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Originally published as Lentil Vegetable Soup in Light & Tasty June/July 2002, p54

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Lentil Vegetable Soup

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(1-1) of 1 reviews

Reviewed on Mar. 12, 2011 by RebeccaJoy

This is a nice one-dish meal, full of a complete protein (from the lentils and brown rice together), vegetables, and fiber. I spice it up with a few generous dashes of dried parsley, sage, thyme, rosemary, and garlic powder. The end result is delicious and my kids love it.