• 12servings
  • 75minutes
  • 133calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups lentils

  2. 10 cups water

  3. 1/2 cup brown rice

  4. 1 cup diced onion

  5. 2 tablespoons lemon juice

  6. 2 tablespoons Braggs liquid aminos (can use soy sauce instead, but Braggs is healthier)

  7. 1 tablespoon onion powder

  8. 1 tablespoon salt (this is the amount the cookbook suggests, but I usually use about a 1/2 Tbsp salt so you might want )

  9. 1 tablespoon chicken-flavored vegetarian seasoning (I use McKay's Chicken Seasoning which is like chicken bouillon but it's vegetarian and healthier)

  10. 1 teaspoon garlic powder

  11. 1 teaspoon dill weed

  12. 2 teaspoons cumin

  13. 1 cup frozen chopped spinach

  14. 15 ounces diced tomatoes

  15. ginger (optional, this is an option my family adds because we like a little ginger flavor)

Instructions Jump to Ingredients ↑

  1. Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.

  2. Add spinach and simmer 1 minute. Add tomatoes just before serving.

  3. Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.


Send feedback