Luscious Lentil Soup

[Guest guest]

* Exported from MasterCook *

 

Luscious Lentil Soup

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups vegetable broth

3 cups water

1 1/2 cups lentils

1 cup long-grain brown rice

1 28 oz can chopped tomatoes -- save the juice

3 carrots -- chopped

1 large onion -- chopped

1 large celery stalk -- plus leaves, chopped

1 leek -- white part only, chopped

3 large garlic cloves -- minced

1 teaspoon crumbled dry basil

1/2 teaspoon crumbled oregano

1/2 teaspoon crumbled thyme

1/2 teaspoon paprika

2 bay leaves

1/2 cup minced fresh parsley

salt -- to taste

freshly ground black pepper -- to taste

 

Place the vegetable broth and water in a large soup pot with the lentils, rice,

tomatoes, reserved tomato juice, carrots, onion, celery and leaves, leek,

garlic, basil, oregano, thyme, paprika, and bay leaves. Bring the soup to a

boil, reduce the heat, cover the pan, and simmer the soup, stirring it

occasionally, for 45-55 minutes, or until the lentils and rice are both tender.

Remove and discard the bay leaves.

 

Stir in the parsley, salt, and pepper. If necessary, thin the soup with

additional hot broth or water. Serve with a green salad and wholegrain bread.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2845 Calories; 31g Fat (9.5% calories

from fat); 138g Protein; 523g Carbohydrate; 130g Dietary Fiber; 12mg

Cholesterol; 8409mg Sodium. Exchanges: 29 Grain(Starch); 7 Lean Meat; 16

Vegetable; 6 Fat.

 

NOTES : The combination of rice and lentils produces a hearty, high-protein

meal. Lentiils are one of the most nutritious and delicious of all the legumes.

They are eaten in many diverse cultures and are a low-cost source of protein.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0