This Lentil Soup is packed full of nutrition with high levels of vitamin A and iron - and flavor. Lentils, kale or spinach and brown rice combine to make this a hearty vegetarian main dish or soup starter.
- 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 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.
Review This Recipe
I loved this and so did my husband. He never had kale and really enjoyed it in this soup!
Another great vegetarian meal!
Delicious and healthful!
This was very easy to make, cheap, and absolutely delicious! And I feel good and healthy after eating it.
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.
Great recipe; my friends loved it. Thank you.
This was very very good. Easy to make. Didn't change a thing. A light tasting soup.
¡¡¡ Delicious !!!!!
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.
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
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.
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.