Lentil Soup

This Lentil Soup is packed full of nutrition with high levels of vitamin A and iron - and flavor. Lentils, kale or spinach and brown rice combine to make this a hearty vegetarian main dish or soup starter.

Prep: 15 min | Total: 1 hr | Yield: 4 to 6 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 2 cloves garlic, finely chopped
• 7 cups water
• 1 cup dried brown lentils
• 4 Maggi Vegetarian Vegetable Flavor Bouillon Cubes
• 1 teaspoon white wine vinegar
• 1 (10 ounce) package frozen chopped spinach or kale
• 1/2 cup quick-cooking brown rice

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
2. Add water, lentils, bouillon and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.
3. Stir in spinach and rice; cover. Return to boil. Reduce heat to low; uncover. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender.

Attribution

Recipe and photo used with permission from: Nestlé and meals.com.