Main dishes

Salsa Lentil Soup

(15)

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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

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what you need

green onions, thinly sliced

cloves garlic, minced

Tbsp. extra virgin olive oil

1-1/4

qt. (5 cups) water

jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

cup lentils, uncooked

can (8 oz.) no-salt-added tomato sauce

1/2

cup instant brown rice, uncooked

cup shredded carrots

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 HOME ORIGINALS® 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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shuffman85

posted:5/12/2011

Great way to get my husband to eat healthier and more veggies. We loved it.

a cook

posted:6/17/2009

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.

wilbert.vanbakel

posted:12/6/2008

Excellent meal soup.

78jessica

posted:6/11/2008

Tasted alright. Even after frozen and thawed out. I don't think I'd make it again though.

nortiz77

posted:5/26/2008

I added a slice of carne asada meat to it. very thinly sliced. I also added 10oz of frozen/drained spinach and I did a full cup of brown rice that I had cooked before hand. I also added a lil bit of salt & pepper & slow cooked the whole thing for 3-4 hours on high in my slow cooker. It tastes fantastic!

mrs.clark

posted:2/19/2008

Very good! It has a lot of flavor and the salsa gives it a good kick!

jharri09

posted:5/1/2007

I make a lot of soup but this has to be one of the best I have ever made.

a cook

posted:6/4/2006

My family was not very excited about this soup. I followed the instructions but still wasnt that good. I wont try it again.

Wendy Jean1

posted:2/2/2006

This was very tasty, and healthy. I will be making this again.

carey2k1

posted:7/2/2005

Needs chicken broth to round out the flavor. Did not add rice; instead I served it with sour cream and tortilla chips. VERY GOOD.

servings

total:
4 servings

healthy living information

Good source of fiber

Good source of vitamin A or C

diet exchange

2-1/2 Starch + 3 Vegetable + 1-1/2 Fat

nutrition bonus

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.

nutritional info per serving

per serving

Calories

360

Total fat

8 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

960 mg

Carbohydrate

56 g

Dietary fiber

19 g

Sugars

12 g

Protein

18 g

Vitamin A

180 %DV

Vitamin C

50 %DV

Calcium

10 %DV

Iron

35 %DV