Lentil Vegetable Soup
A thick, hearty soup that's full of vegetables.
1 tsp ground basil
1 g bay leaf
1 tsp ground oregano
1 dash pepper
1 tsp ground thyme
1 tsp salt
2 tbsps cider vinegar
6 cubes boullion
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic
1 cup chopped onion
1/2 cup parsley
28 oz tomatoes, canned
10 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 1/2 cups dried lentils
1 cup rice
Boil 10 cups of water.
Add bouillion and stir until dissolved.
Add canned tomatoes, lentils, rice, onion, celery, garlic, bay leaf, basil, oregano, and thyme.
Stir well and bring to boil. Cover and lower heat. Simmer for 45 minutes.
Stir in parsley, vinegar, salt and pepper. Remove from heat, discard bay leaf and serve.
in 1 serving of Lentil Vegetable Soup.
, 77% carbs, 19% protein.
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