** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onions, green pepper and garlic and saute until tender, about 5 minutes.
3. Add remaining ingredients. Cover and simmer until lentils and rice are tender and soup is thick, about 1 hour, 15 minutes.
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Dietary Notes:
This recipe is very low-sodium with 79.75mg per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 93% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Potato, Rice, Sulfites, Garlic, Celery, Onion, Olive Oil allergies.