Vegetarian

Rice and Lentil Soup is for Dinner.

Rice and Lentil Soup takes 20 minutes to prepare.

Rice and Lentil Soup takes 40 minutes to cook.

Rice and Lentil Soup makes 5 servings.

The ingredients for Rice and Lentil Soup are:

2/3 cup green-brown lentils (dried)
1 onions, finely chopped
2 carrots, finely chopped
5 cups Swiss chard or spinach, chopped & packed
3 cloves garlic, minced
2 tbsp olive oil
1 1/4 tsp ground cumin
4 cups vegetable broth
4 cups water
2/3 cup basmati rice
2/3 cup barley
1 2/3 cup canned tomatoes (diced)
salt to taste
ground pepper to taste

Here is how you make Rice and Lentil Soup:

Rinse and drain the lentils, then set aside. Prepare the vegetables: Finely chop the onion and carrots; coarsely chop the Swiss chard (green and white parts); and mince or press the garlic. Set aside. Heat the oil in a large pot over medium heat. Add the onion then saut? 3-4 min until soft. Add the carrots, then saut? 5 min with occasional stirring, until they are golden-coloured. Add the garlic and stir 1 min, then add the cumin and stir 1 min. Pour in the broth, water, rice, tomatoes and lentils. Bring to a boil, then reduce the heat, cover and simmer 25 min, until the lentils are tender, 25-30 min. Add the chard to the soup, cover and simmer until the chard is tender, about 5 min. Season with salt and pepper to taste. Thin the soup with more broth or water, if desired. Ladle the soup into bowls and serve.The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. http://www.soscuisine.com/en/recipes/view/rice-and-lentil-soup-vegetarian?sos_l=en&gpr_id=9298Serving Size: 5 LARGE servings (original was 10 servings)Number of Servings: 5Recipe submitted by SparkPeople user ARISAH.

The nutritional information for Rice and Lentil Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 213.1

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,354.0 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 9.1 g
• Protein: 8.6 g

The dietary needs meet for Rice and Lentil Soup is Vegan