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Hearty Veggie Lentil Soup

Chock-full of veggies, this delicious lentil soup is really simple to fix. In St. Ignatius, Montana, Joy Maynard often doubles the recipe and freezes half for later.
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    6 servings

Ingredients

  • 3 cups water
  • 3 cups vegetable broth
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 cup dried lentils, rinsed
  • 2 celery ribs, sliced
  • 1 small green pepper, chopped
  • 1/4 cup uncooked brown rice
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1 bay leaf
  • 3/4 cup tomato paste
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Directions

  • In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender.
  • Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.
Nutrition Facts
1-1/3 cups: 228 calories, 1g fat (0 saturated fat), 0 cholesterol, 566mg sodium, 44g carbohydrate (13g sugars, 15g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat.

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