Lentil Rice Soup

Lentil Rice Soup

Lentil Rice Soup

By foodista.com
45 minutes

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Details
  • Servings:   10
  • Calories:   205
  • Protein:   13g
  •  
  • Fiber:   15g
  • Sugar:   3g
  • Carb Total:   23g
  •  
  • Saturated:   1g
  • Fat Total:   1g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 large bay leaf
  • 1/2 cup brown rice
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 lb dried lentils
  • 1/2 teaspoon dried tarragon
  • 1 medium onion , chopped
  • 1/4 teaspoon pepper
  • Vegetable salt to taste
  • 2 cups vegetable stock or canned broth
  • 8 cups cold water
Instructions

Place lentils in a saucepan and cover with water; soak for a few hours or overnight.

Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.

Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.

Remove bay leaf and cloves before serving.

View original preparation instructions

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