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Lentil Soup

Lentil Soup
Makes:
4 to 6 servings
Prep Time:
15
minutes
Total Time:
60
minutes
Dairy FreeVegetarian
based on
9 reviews
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.

In this recipe:


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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful

    Rachael Vultaggio from Orlando

    I loved this and so did my husband. He never had kale and really enjoyed it in this soup! Another great vegetarian meal!

  •  Star(s)

    Delicious and healthful!

    Mary from TX

    This was very easy to make, cheap, and absolutely delicious! And I feel good and healthy after eating it.

  •  Star(s)

    AWESOME!

    Cindy from Fairfax, Va.

    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.

  •  Star(s)

    Great

    Janie Jones from Dallas, Texas

    Great recipe; my friends loved it. Thank you.

  •  Star(s)

    lentil soup

    carla from illinois

    This was very very good. Easy to make. Didn't change a thing. A light tasting soup.

  •  Star(s)

    ¡¡¡ Delicious !!!!!

    Delia Salazar from Monterrey México

    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

  •  Star(s)

    Top Class

    Claudia Cozier from Point Fortin, Trinidad, West Indies

    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

  •  Star(s)

    Lentil soup

    Sherry from Redford, MI

    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.

  •  Star(s)

    Lentil Soup

    Debbie from Wappingers Falls

    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.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 210
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 1.5g (6% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 960mg (40% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 18g (71% of DV)
  • Sugars: 4g
  • Protein: 18g
  • Vitamin A: 170% of DV
  • Vitamin C: 70% of DV
  • Calcium: 15% of DV
  • Iron: 35% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lentil Soup

Ingredients

  • 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

 

Directions

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.

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