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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. Marybeth Gessele - Gaston, Oregon Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
3-1/4 cups water |
1 can (14-1/2 ounces) vegetable broth |
1 cup dried lentils, rinsed |
1 medium carrot, shredded |
1 small green pepper, finely chopped |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon crushed red pepper flakes, optional |
1 can (14-1/2 ounces) no-salt-added diced tomatoes |
1 can (6 ounces) tomato paste |
1 tablespoon lemon juice |
2 cups cooked brown rice |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
2. Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Yield: 6 servings (2 quarts).
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