Try this Lentil and Rice Soup recipe, or contribute your own.
Suggest a better description1. Heat Oil in large Dutch oven over medium-high heat. Add onion, carrots, and celery and saute until softened, about 6 minutes
2. Add garlic, salt, and pepper and saute for another minute.
3. Add spices and cook for 30 seconds
4. Add lentils, rice, and broth. Cover Dutch oven and bring ot a boil. Lower heat and simmer partially covered for 40 minutes, or until rice and lentils are tender, stirring occasionally.
Serve with crusty bread.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 168 | ||
Calories from Fat: 10 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 438.3mg | 15 % | |
Potassium 387.7mg | 10 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 21.5g | ||
Protein 8.7g | 12 % | |
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: 168
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