Lentil Vegetable Soup Recipe

4.5 3 3
Lentil Vegetable Soup Recipe
Lentil Vegetable Soup Recipe photo by Taste of Home
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Lentil Vegetable Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 65 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 65 min.

Ingredients

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

Directions

In a 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; simmer 30 minutes longer or until rice and vegetables are tender. Yield: 6 servings.
Originally published as Lentil Vegetable Soup in Light & Tasty June/July 2002, p54

Nutritional Facts

1 cup: 195 calories, 4g fat (0 saturated fat), 0 cholesterol, 1144mg sodium, 34g carbohydrate (0 sugars, 6g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

  • 1/2 cup lentils, rinsed
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1/2 cup uncooked long grain brown rice
  • 1 medium onion, chopped
  • 1/2 cup tomato juice
  • 1 can (5-1/2 ounces) spicy tomato juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 medium potato, peeled and diced
  • 1 medium tomato, diced
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  1. In a 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; simmer 30 minutes longer or until rice and vegetables are tender. Yield: 6 servings.
Originally published as Lentil Vegetable Soup in Light & Tasty June/July 2002, p54

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Reviews forLentil Vegetable Soup

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Apu_Annarasa User ID: 7316053 38437
Reviewed Jan. 20, 2014

"I love lentil soups and this turned out to be no different. I adapted this recipe to our taste though. I skipped the soy sauce and V8 juice. I added 1 can diced tomatoes, some black pepper powder, and thyme. Delicious!!"

MY REVIEW
lateshift32 User ID: 7344374 204925
Reviewed Oct. 9, 2013

"I made "this" soup as well. I added more vegetables. Cabbage, parsnips, extra carrots and celery. Spices I added were chili powder and basil, s and p. I couldn't see it turning out very well, being that the only spice was soy sauce. I also added a half a can of green chilis we had in the fridge. We shall see.... I gave it five stars because it taught me how to add brown rice and lentils to a soup without ruining the vegetables."

MY REVIEW
RebeccaJoy User ID: 1898865 128598
Reviewed Mar. 12, 2011

"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."

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