Ingredients
- 5 cups Broth Chicken or vegetable
- 1½ cups Lentils Rinsed
- 1 cup Brown Rice Dry
- 2 pounds Tomatoes Chopped; low-sodium (if using canned tomatoes)
- 3 Carrots Medium to Large Carrots, peeled, cut into rounds
- 1 Onion Medium to Large, chopped
- 1 Celery Stalk Chopped
- 3 Garlic Cloves Peeled, chopped
- ½ teaspoon Basil Dried
- ½ teaspoon Oregano Dried
- ¼ teaspoon Thyme Dried
- 1 Bay Leaf
- 1 cup Spinach Or other leafy green
- 2 Tablespoons Apple Cider Vinegar
Equipment
- Stovetop
- Large Pot
Instructions
- In large pot: Combine broth, 3 cups water, lentils, rice, chopped tomatoes with juice, carrot rounds, chopped onion, chopped celery, chopped garlic, basil, oregano, thyme, and bay leaf. (Do NOT add leafy green or vinegar).
- Bring to boil, simmer (covered), stirring occasionally, until lentils and rice are tender- about 45 to 55 minutes
- Stir in the leafy greens and vinegar. Serve while hot.
Nutrition
Nutrition Facts
Lentil and Brown Rice Soup
Amount per Serving
Calories
403
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Sodium
1239
mg
54
%
Potassium
1537
mg
44
%
Carbohydrates
76
g
25
%
Fiber
28
g
117
%
Sugar
14
g
16
%
Protein
23
g
46
%
Vitamin A
10947
IU
219
%
Vitamin C
42
mg
51
%
Calcium
110
mg
11
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Soup, Apple Cider Vinegar, Onion, Garlic Cloves, Carrots, Carrot, Celery, Garlic, Thyme, Vegetable Broth, Spinach, Tomatoes, Oregano, Basil, Chicken Broth, Brown Rice, Broth, Lentils, Lentil Soup
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