Ingredients

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.

Reviews & Comments 8

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  • lang 5 years ago
    Looks pretty good and healthy, I'm going to make this dish for dinner tonight. Thanks
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  • squirrel_nut 6 years ago
    all hail the mighty lentil! this is quite different then the recipes i usually follow for lentils. no sausage chunks, no beef bullion, and no wostershire. sounds teriffic. will try very soon. thanks!
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  • mrspotatohead 6 years ago
    Any kind of lentil soup is on my must try list - this one sounds great! Thanks!
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  • amyliz 6 years ago
    This soup sounds wonderful. I will add this to my growing list of your recipes that I'm going to try beginning today with your Simple Winter Soup.
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  • lunasea 6 years ago
    Great post - am saving to try. Thank you!
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  • ccer 6 years ago
    looks good! My kind of soup healthy and easy. I love brown rice but have yet to figure out the exact water / rice ratio when cooking it in a rice cooker - any advice for that?
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    " It was good "
    cholena ate it and said...
    You are right . brown rice has benefits . Infact it helped me to lose 20 pounds of my pregnancy weight within couple of months : )
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 387.7
    Total Fat: 2.1 g
    Cholesterol: 0.0 mg
    Sodium: 331.0 mg
    Total Carbs: 75.3 g
    Dietary Fiber: 18.6 g
    Protein: 18.2 g
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