Lentil, Rice, and Veggie Soup

Submitted by clashcity19

"A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6-10

ingredients

• 1 medium white onion, chopped
• 1 -2 teaspoon garlic, minced
• 4 carrots, chopped
• 2 large celery ribs, chopped
• 1⁄4 head green cabbage, chopped
• 1⁄2 cup canned chili-ready tomatoes (or canned diced or stewed tomato)
• 1 cup lentils
• 1 cup medium-grain white rice, uncooked
• 1 (8 ounce) can chicken broth
• 1⁄2 teaspoon ground cumin (or to taste)
• 1⁄2 teaspoon curry powder (or to taste)
• 1 tablespoon olive oil (or butter)
• tomato & chicken powdered bouillon, to taste
• salt, to taste
• pepper, to taste

directions

1. Heat oil or butter and saute onion and garlic for 3 minutes.
2. Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
3. Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
4. Bring to a boil and reduce heat to medium to simmer.
5. Stir occasionally, adding more water/spices/seasoning as needed.
6. Simmer for at least 45 minutes or until lentils are soft and rice is cooked.