ITALIAN RED LENTIL AND BROWN RICE SOUP
Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.
Provided by Sola
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
- Stir balsamic vinegar into the soup just before serving.
Nutrition Facts : Calories 428 calories, Carbohydrate 66.4 g, Fat 9.3 g, Fiber 12.4 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 651.4 mg, Sugar 8.9 g
LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
- Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
- Stir in parsley and vinegar and season to taste.
- Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
LENTIL AND BROWN RICE SOUP
Steps:
- In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
BROWN RICE AND LENTIL CASSEROLE
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"
Provided by ladypit
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
- Cover with foil and bake for 1 hour 10 minutes.
- Then remove the foil, add the cheese, and bake for an additional 20 minutes.
Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9
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