Vegetarian

Jen's Lentil Soup is for Soup.

Jen's Lentil Soup takes several minutes to prepare.

Jen's Lentil Soup takes several minutes to cook.

Jen's Lentil Soup makes 12 servings.

The ingredients for Jen's Lentil Soup are:

2 c. lentils
1/2 c brown rice (or wild rice)
1 28oz can diced tomatoes
3 medium carrots (diced)
3 celery stalks (diced)
2 c frozen corn
1 medium onion
1/2 c beef soup base (powder)
2 bay leaves
garlic, salt and pepper to taste.
aprox. 1.5 Gallons of water (I fill up my stock pot about 3/4 full)

Here is how you make Jen's Lentil Soup:

Rinse the lentils and add to pot with water, bay leaves, canned diced tomatoes (broth included) and soup base, bring to a boil over medium heat. Chop celery, carrots, onion into same-size peices, add to pot. Season with garlic, salt and pepper to taste ( I find that it usually doesn't need salt since the beef soup base has sodium in it anyways). Cook with a slow boil until vegetables are tender. Take off burner and add frozen corn; the heat from the broth will cook the corn beautifully. Serve immediately or when cooled it freezes very well. I make enough so that I have a healthy lunch or a quick supper for later in the week. Just as there are dozens of different vegetables, there are dozens of different variations of this soup that you can make! The flavour of the vegetables comes lightly through the broth.Number of Servings: 12Recipe submitted by SparkPeople user REBEL_MAIDEN.

The nutritional information for Jen's Lentil Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 106.3

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 232.3 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.4 g
• Protein: 5.2 g