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Lentil Soup

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.

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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 package (10 ounces) frozen chopped spinach or kale
  • 1/2 cup quick-cooking brown rice

Instructions

  1. Heat oil in 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.

Makes: 4 to 6 servings | Prep Time: 15 minutes | Total Time: 60 minutes

Recipe and photo credit (used with permission): Nestlé and meals.com.