Try this Lentil and Brown Rice Soup recipe, or contribute your own.Suggest a better description
In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (398g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 776.2mg||27 %|
|Potassium 191mg||5 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.4g|
|Protein 4.1g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.