Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe was printed in the "Arizona Republic" newspaper from a restaurant called the Main Street Cafe.

Ingredients Nutrition

Directions

  1. In a large stockpot, combine water, lentils, rice, garlic, sea salt, green bell pepper, bouillon cubes, thyme, oregano, basil and soy sauce.
  2. Bring to a boil.
  3. Then add carrot, celery, onion, and bay leaves.
  4. Reduce heat and simmer.
  5. Covered, for 45 minutes.
  6. Until lentils and rice are tender.
  7. Serve with fresh parsley.

Reviews

(4)
Most Helpful

Very nice and simple lentil soup. I sauteed the onion, and sauteed a couple of cloves of minced garlic with it to replace the garlic powder. Based on the saltiness comments, I skipped the sea salt, but used the full amount of soy sauce. That seemed about right for salt for us. The whole family enjoyed the soup.

Kitchen Kozy October 26, 2008

This was very good! I used light soy sauce, subbed homemade chicken stock for half the water, and omitted the salt and boullion. It was a very nice soup, comfort food definitely! :)

anotherjenny June 13, 2006

Great recipe! I added a can of diced tomatoes with chilis & chili powder to give it a little more zip. I also tossed in leftover meat (beef roast or ham) A very hearty meal!

joannem April 01, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a