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 -

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.