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Main dishes

Salsa Lentil Soup

Salsa Lentil Soup recipe
photo by:kraft
Great way to get my husband to eat healthier and more veggies. We loved it.
posted by
shuffman85
on 5/12/2011
time
prep:
10 min
total:
1 hr
servings
total:
4 servings
Magazine Acquisition

What You Need

6
 green onions, thinly sliced
3
cloves  garlic, minced
2
Tbsp.  extra virgin olive oil
1-1/4
qt.  (5 cups) water
1
jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
1
cup  lentils, uncooked
1
can  (8 oz.) no-salt-added tomato sauce
1/2
cup  instant brown rice, uncooked
1
cup  shredded carrots
1
medium  green pepper, finely chopped

Make It

COOK onions, garlic and oil in large saucepan or Dutch oven on medium-high heat 3 to 5 minutes or until onions are tender, stirring frequently.

ADD water, salsa, lentils and tomato sauce; mix well. Reduce heat to medium-low; simmer 35 minutes.

ADD rice; return to boil on medium-high heat. Cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Add carrots and green pepper; let stand 5 minutes.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Storage Know-How
Store soup in tightly covered container in refrigerator up to 4 days .
Shortcut
To shorten the cooking time, substitute 1 (16-oz.) can cooked lentils for the dried lentils. Decrease water to 2 cups and omit the 35 minute simmering time (in Step 2).
Make it Easy
Purchase shredded carrots from the produce section of your supermarket. Or, substitute 6 baby carrots, cut into thin slices.
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