Appetizers / Soups / Salads

Lentil, rice and vegetable soup takes 10 minutes to prepare.

Lentil, rice and vegetable soup takes 23 minutes to cook.

Lentil, rice and vegetable soup makes 10 servings.

The ingredients for Lentil, rice and vegetable soup are:

- 1 cup dry lentils (2 cups cooked)
- 1 cup dry brown rice (2 cups cooked)
- 20 baby carrots (medium), sliced
- 1/2 a large onion, diced
- 6 cups of water
- 3 cups of chicken broth (or veggie broth if preferred)
- 5 large mushrooms, diced
- 3 tsp garlic powder
- 2 tsp salt (or to taste)
- 1.5 tsp pepper
- 2 tsp ground coriander
- 2 bay leaves
- 1 tsp onion powder
- 2 tbsp Teriyaki sauce
- 1 tbsp soya sauce

Here is how you make Lentil, rice and vegetable soup:

Note: I use this recipe to use up my leftover lentils or rice, so I start with them cooked ahead of time (according to instructions). You could probably cook them with the vegetables in the soup too, but I haven't tried it. (1) Bring water and chicken broth to a boil(2) Chop up onions and mushrooms(3) In a pan, saut? the mushrooms and onions until browned. (I do not use any oil for this but you can...)(4) Add all ingredients into the pot. Boil 3 minutes.(5) Reduce heat. Simmer 20 minutes or until carrots are tender.(6) Increase heat to a boil again and remove the lid. Boil for a few minutes to reduce the soup a little. (7) Separate into 1 1/3 cup servings. Serve or refrigerate. Makes 10 bowls, about 70 calories per bowl. Serving Size: Makes 10 servings, 1 1/3 cups eachNumber of Servings: 10Recipe submitted by SparkPeople user RDORAN1.

The nutritional information for Lentil, rice and vegetable soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 69.3

• Total Fat: 0.5 g
• Cholesterol: 1.5 mg
• Sodium: 1,002.8 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.9 g
• Protein: 3.7 g