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Lentil Soup 4 This looks Yummy!

  • 4servings
  • 45minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, E, P
MineralsZinc, Copper, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1/2 cup chopped onion

  3. 1/4 cup chopped red bell pepper

  4. 2 cloves

  5. garlic , finely chopped

  6. 7 cups water

  7. 1 cup dried brown lentils

  8. 4 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes

  9. 1 teaspoon white wine vinegar

  10. 1 package (10 ounces) frozen chopped spinach or kale

  11. 1/2 cup quick-cooking brown rice

Instructions Jump to Ingredients ↑

  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.

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