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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Here is one good-for-you dish that our kids really enjoy, Joy Maynard writes from St. Ignatius, Montana. Serve this tasty soup as a hearty meatless entree...or pair it with a favorite sandwich. Ingredients:
3 cans (14-1/2 ounces each) vegetable broth |
1 medium onion, chopped |
1/2 cup dried lentils, rinsed |
1/2 cup uncooked long grain brown rice |
1/2 cup tomato juice |
1 can (5-1/2 ounces) spicy hot v8 juice |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon canola oil |
1 medium potato, peeled and cubed |
1 medium tomato, cubed |
1 medium carrot, sliced |
1 celery rib, sliced |
Directions:
1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add the potato, tomato, carrot and celery; cover and simmer 30 minutes longer or until rice and vegetables are tender. Yield: 6 servings.
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