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    You are in: Home / Recipes / Brown Rice-Lentil Soup Recipe
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    Brown Rice-Lentil Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 23, 2011

      I substituted 2 lamb chops for the pork, didnt have celery so doubled the carrots, had crushed tomatoes instead of diced, and I cut the salt down and used 3 cups low sodium beef stock and 3 cups water. Turned out very good, was a big hit.

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    • on February 09, 2006

      This was good. I omitted the pork. I did not have fresh celery, so had to use some dried celery flakes. Also, since I have an aversion to chunks of tomatoes in my soup, I skipped the tomatoes, but at the end added in some tomato sauce. Overall, I found it too salty. I will cut down considerably on the salt next time. And also add more liquid. Perhaps it was my lack of tomatoes, but this was more like a stew than a soup. Adding some extra water worked out fine, as it also cut the salt a bit. Thanks for posting....from a lentil LOVER!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2005

      Yum! I happened to have ground turkey around instead of pork, so I used that, and it worked fine. Tastes like a very good minestrone, only without the starchy pasta. A keeper.

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    • on February 12, 2004

      This was excellent. I did make a couple of changes (of course). I fried a few strips of bacon and used the bacon fat to saute the veggies and pork. I did not have a 28 oz can of tomatoes, so I used 2 14.5 oz cans of diced tomatoes-one with green chiles-and omitted the pepper flakes. This was actually better the next day, although the rice continued to absorb moisture and it was no longer actually "soup". Not a problem! I just ladled some into a bowl and added V8 juice until it became soup again. I ate it all week for lunch at work. After microwaving, I stirred in a big dollop of sour cream. So good!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Brown Rice-Lentil Soup

    Serving Size: 1 (532 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.0
     
    Calories from Fat 118
    25%
    Total Fat 13.2 g
    20%
    Saturated Fat 2.8 g
    14%
    Cholesterol 50.1 mg
    16%
    Sodium 1247.8 mg
    51%
    Total Carbohydrate 54.4 g
    18%
    Dietary Fiber 13.7 g
    55%
    Sugars 3.7 g
    15%
    Protein 31.0 g
    62%

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