Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 medium onion, chopped -; 1 tablespoon olive oil -; 2 garlic cloves, minced -; 3-1/4 cups water -; 1 can (14-1/2 ounces) vegetable broth -; 1 cup dried lentils, rinsed -; 1 medium carrot, shredded -; 1 small green pepper, finely chopped -; 1 teaspoon dried oregano -; 1/2 teaspoon dried basil -; 1/4 teaspoon crushed red pepper flakes, optional -; 1 can (14-1/2 ounces) no-salt-added diced tomatoes -; 1 can (6 ounces) tomato paste -; 1 tablespoon lemon juice -; 2 cups cooked brown rice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Lentil Soup

1. 1 medium onion, chopped -

2. 1 tablespoon olive oil -

3. 2 garlic cloves, minced -

4. 3-1/4 cups water -

5. 1 can (14-1/2 ounces) vegetable broth -

6. 1 cup dried lentils, rinsed -

7. 1 medium carrot, shredded -

8. 1 small green pepper, finely chopped -

9. 1 teaspoon dried oregano -

10. 1/2 teaspoon dried basil -

11. 1/4 teaspoon crushed red pepper flakes, optional -

12. 1 can (14-1/2 ounces) no-salt-added diced tomatoes -

13. 1 can (6 ounces) tomato paste -

14. 1 tablespoon lemon juice -

15. 2 cups cooked brown rice -

How to cook deliciously - Italian Lentil Soup

1. Stage

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

2. Stage

Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice.