Lentil Vegetable Soup
A thick, hearty soup that's full of vegetables.
1 1/2 cups dried lentils
1 cup rice
6 cubes boullion
28 oz tomatoes, canned
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 g bay leaf
1 tsp ground oregano
1 tsp ground thyme
1 tsp ground basil
1/2 cup parsley
2 tbsps cider vinegar
3 cloves garlic
1 tsp salt
1 dash pepper
10 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
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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