 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later. Ingredients:
3 cups water |
3 cups vegetable broth |
3 medium carrots, sliced |
1 medium onion, chopped |
1 cup dried lentils, rinsed |
2 celery ribs, sliced |
1 small green pepper, chopped |
1/4 cup uncooked brown rice |
1 teaspoon dried basil |
1 garlic clove, minced |
1 bay leaf |
3/4 cup tomato paste |
1/2 cup frozen corn |
1/2 cup frozen peas |
Directions:
1. In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender.
2. Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf. Yield: 6 servings.
|
|