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Lentil & Rice Soup

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Submitted by hutteri

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

Ingredients

1 1
LARGE LARGE ONIONS
chopped
2 3E+1
TABLESPOONS ML SUNFLOWER OIL
2 2
EACH EACH GARLIC
cloves,diced
1 5
TEASPOON ML GINGER
fresh, ground
1 5
TEASPOON ML CURRY POWDER
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CORIANDER
ground
6 1.4
CUPS L WATER
1 ½ 355
CUPS ML LENTILS
washed
3 7.1E+2
CUPS ML RICE
brown, cooked

Directions

In a soup pot, cook onion in oil for about 10 minutes.

Add garlic and spices; cook 2 more minutes.

Add bouillon cubes, water and lentils; bring soup to a boil.

Reduce heat and simmer about 1 hour. Ladle into bowls over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 617g (21.8 oz)
Amount per Serving
Calories 846 9% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 53g 53%
Dietary Fiber 25g 100%
Sugars g
Protein 59g
Vitamin A 4% Vitamin C 13%
Calcium 12% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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