Try this Lentil Rice Soup recipe, or contribute your own.
Suggest a better descriptionSaute onion in 1/4 c vegetable broth until tender. Add celery and carrots and cook another 5 minutes. Add lentils, rice, thyme, , salt, pepper, tomatoes, and remaining broth. Bring to a boil, and then reduce heat and simmer 30-40 minutes until lentils and rice are cooked through but not mushy. Blend with stick blender if desired.
freezes well
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 128 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 586.7mg | 20 % | |
Potassium 368.8mg | 10 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 14.3g | ||
Protein 7.7g | 11 % | |
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: 128
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