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Store soup in tightly covered container in refrigerator up to 4 days .
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).
Purchase shredded carrots from the produce section of your supermarket. Or, substitute 6 baby carrots, cut into thin slices.
Add a rich source of fiber and good source of iron to your diet with the lentils in this hearty soup. As an added plus, the carrots provide an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Great way to get my husband to eat healthier and more veggies. We loved it.
i've made this twice now and it's quite good. a couple of alterations: i use 2 cans of chicken broth and 3 c. water. instead of carrots/pepper i add a bag of brocoli slaw and whatever leftover cooked or grilled veggies i have in the frig. i have not added the rice--don't think it needs it. easy to make, healthy, even my son likes it.