Lentil Vegetable Soup
100%
1
By Christina Murray
Lentil Vegetable Soup
2 steps
Prep:10minCook:1h 6min
Updated at: Thu, 17 Aug 2023 03:59:35 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
31
High
Nutrition per serving
Calories413.9 kcal (21%)
Total Fat1.7 g (2%)
Carbs78.6 g (30%)
Sugars6.4 g (7%)
Protein24.4 g (49%)
Sodium379.2 mg (19%)
Fiber13.2 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 bunchcelery
small, chopped, save leafy tops
5red peppers
small, seeded and chopped
2summer squashes
small, skinned and sliced
6red potatoes
cleaned and sliced
½ cupbasmati rice
1can red kidney beans
2 tspseasoned salt
2 tsppepper
fresh ground
2 tsppaprika
2 tspcumin
2 lbslentils
2garlic cloves
crushed
2tomatoes
chopped
Instructions
Step 1
In a large Dutch oven, heat a small amount of olive oil over medium high heat. Add the vegetables, potatoes, rice, and seasonings. Cook until celery has softened.
Step 2
Then add in the can of beans, juice and all, the lentils, enough water to cover mixture, the celery tops and crushed garlic. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Add wateras needed during the cooking process. Allow to cool slightly, remove celery tops and stir in chopped tomatoes. Serve and enjoy!
Notes
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Makes leftovers
One-dish
