Tomato Lentil Soup with Brown Rice and SpinachFrom jo_jo_ba 9 years ago
- 1 cup brown lentils, soaked for 4 hours and rinsed shopping list
- 2 cups baby spinach, washed and roughly chopped shopping list
- 1 medium celery stalk, whole shopping list
- 1 medium carrot, peeled but left whole shopping list
- 1 bay leaf shopping list
- 1 medium white onion, finely chopped shopping list
- 3 cloves garlic shopping list
- 1 ¼ cups crushed tomatoes shopping list
- 1 cup short-grained brown rice shopping list
- Pinch saffron or turmeric shopping list
- salt and pepper shopping list
How to make it
- Rinse the lentils and cook them for 45 minutes in 2 quarts of water with the celery, carrot and bay leaf.
- Strain and reserve the broth, discarding the celery, carrot and bay leaf.
- Sauté the onion in ¼ cup of water with the garlic for about 5 minutes.
- Add the tomato sauce and cook 2 minutes more.
- Add the lentils and the spinach, followed by the lentil broth.
- When the soup comes to a boil, add the rice, saffron, salt and pepper.
- Cook, stirring occasionally, 30 minutes.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
You are right . brown rice has benefits . Infact it helped me to lose 20 pounds of my pregnancy weight within couple of months : )cholena in Food World loved it
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