Categories: Cooking Light, Lentils, Main Dish, Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/4 cups chopped onions
• 1 cup chopped celery
• 3/4 cup chopped carrot
• 2 garlic cloves, minced
• 4 cups fat-free chicken broth
• 1 cup water
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 cup dried lentils
• 3/4 cup instant brown rice
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Let the oil get heated in a small Dutch oven over medium-high heat.

2. Add in onion, celery, carrot, and garlic; stir/saute for 8 minutes or until tender.

3. Add in broth, water, and tomatoes; bring to a boil.

4. Stir in lentils; simmer 25 minutes, stirring occasionally.
5. Stir in rice; simmer 20 minutes, stirring occasionally.
6. Stir in red pepper, salt, and black pepper (adjust amounts to taste).

Email to a friend | Print this recipe | Back