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Rated:  
Read Reviews
A lip-smackin’ vegetarian main dish that boasts high levels of vitamin A and iron.
Estimated Times
| Preparation Time: |
15
mins.
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| Cooking Time: |
45
mins.
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2
tablespoons
extra virgin olive oil
1/2
cup
chopped onion
1/4
cup
chopped red bell pepper
2
cloves
garlic
, finely chopped
7
cups
water
1
cup
dried brown lentils
4
MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1
teaspoon
white wine vinegar
1
package
(10 ounces)
frozen chopped spinach or kale
1/2
cup
quick-cooking brown rice
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
ADD water, lentils, bouillon and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.
STIR in spinach and rice; cover. Return to boil. Reduce heat to low; uncover. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender.
Serving Size:
0
Number of Reviews: 8
Average Rating:
Submitted Date: 4/25/2007 6:00:31 PM
Submitted by: Mary, TX
Rated:
Comments: This was very easy to make, cheap, and absolutely delicious! And I feel good and healthy after eating it.
Submitted Date: 1/25/2006 6:00:25 AM
Submitted by: Cindy, Fairfax, Va.
Rated:
Comments: Loved this recipe! So easy and nutritious! The red bell pepper and green spinach make the soup look as good as it tastes. I used chicken stock instead of the bouillon and omitted the rice. I also added some crushed red pepper to give it a kick. My friends loved it.
Submitted Date: 1/16/2006 9:03:35 AM
Submitted by: Janie Jones, Dallas, Texas
Rated:
Comments: Great recipe; my friends loved it. Thank you.
Submitted Date: 2/2/2003 1:39:39 PM
Submitted by: carla, illinois
Rated:
Comments: This was very very good. Easy to make. Didn't change a thing. A light tasting soup.
Submitted Date: 1/22/2003 8:41:11 AM
Submitted by: Delia Salazar, Monterrey México
Rated:
Comments: I liked very much the flavor of this lentils soup.
It´s very easy to making and the flavor is great. I don´t have spinachs and I added 1/2 cup of vegetables precooked. From today it´s one of my favorite recipes.
Thanks
Submitted Date: 8/9/2002 7:57:32 PM
Submitted by: Claudia Cozier, Point Fortin, Trinidad, West Indies
Rated:
Comments: This soup really surprised me. I was looking for something wet but when checking it out it was just great. My husband really liked it. It was also very great for the children. I rated this first class, top of the line
Submitted Date: 5/4/2002 7:08:30 PM
Submitted by: Sherry , Redford, MI
Rated:
Comments: This soup was easy and good. I believe it is worth making over and over again. I did not use instant brown rice, I used the long cooking kind and cooked it along with the lentils and it turned out just fine. I believe that more vegetable can be added without changing the original taste of this recipe.
Submitted Date: 1/10/2002 4:44:53 AM
Submitted by: Debbie, Wappingers Falls
Rated:
Comments: This was very easy to prepare. I thought it was kind of plain to taste and looks, so I added a can of tomato paste and 2 cans of water and it looks and tastes much better. I used red wine vinegar instead of white, too.
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You should consult a physician in all matters relating to health before making
any significant lifestyle or dietary changes. The information contained in or
made available through this site is intended to help you make informed
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The nutrition information provided for each recipe is determined by a database
analysis using the ESHA Genesis R&D program. Nutrition information is based
on the ingredients and cooking techniques as listed in the recipe, and does not
include optional ingredients and cooking techniques as listed in the recipe,
and does not include optional ingredients or garnishes. Nutritional values
represented are composite averages and may vary according to freshness, variety
or differences in preparation. Altering cooking methods or substituting any
ingredients may change the posted nutrition information significantly.
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