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Rice and Lentil Soup

14 Reviews
86% would make this recipe again

A very good soup which combines some lesser known ingredients: rice (which replaces barley of the orignal version) , lentils, and Swiss chard, which are tasty, rich in nutrients, and rather inexpensive.

Preparation : 15 min Cooking : 35 min
120 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy

Ingredients

1/2 cup green-brown lentils (dried) 90 g
1 onions, finely chopped 200 g
2 carrots, finely chopped 200 g
3 cups Swiss chard, coarsely chopped and packed 280 g
2 cloves garlic, minced
1 1/2 tbsp olive oil 23 mL
1 tsp ground cumin 2 g
3 cups vegetable broth, low-sodium 750 mL
3 cups water 750 mL
1/2 cup arborio rice 90 g
1 1/4 cup canned tomatoes (diced) 320 g
salt [optional]
ground pepper to taste [optional]

Before you start

It is not necessary to soak the lentils in advance.

Method

  1. Rinse and drain the lentils, then set aside.
  2. Prepare the vegetables: Finely chop the onion and carrots; coarsely chop the Swiss chard (green and white parts); and mince or press the garlic. Set aside.
  3. Heat the oil in a large pot over medium heat. Add the onion then sauté 3-4 min until soft. Add the carrots, then sauté 5 min with occasional stirring, until they are golden-coloured. Add the garlic and stir 1 min, then add the cumin and stir 1 min. Pour in the broth, water, rice, tomatoes and lentils. Bring to a boil, then reduce the heat, cover and simmer 25 min, until the lentils are tender, 25-30 min.
  4. Add the chard to the soup, cover and simmer until the chard is tender, about 5 min. Season with salt and pepper to taste. Thin the soup with more broth or water, if desired. Ladle the soup into bowls and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

120

Fat

2 g

3 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

22 g

7 %

Fibre

3 g

12 %

Sugars

4 g

Protein

5 g

Vitamin A

85 %

Vitamin C

30 %

Calcium

5 %

Iron

17 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Fat, Saturated Fat
Source of  :
Calcium, Copper, Fibre, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of  :
Iron, Magnesium, Manganese, Potassium
Excellent source of  :
Folacin, Vitamin A, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives ½
Fats ½

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Members' Reviews

14 Reviews (10 with rating only ) 86% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
hannahdayan
march 17, 2011 | I would make this recipe again

This was tasty hearty soup, great for a cold damp day.

Useful 0
artax6
april 03, 2009 | I would make this recipe again

This is so good! i substituted the arborio rice with a short grain brown rice and it turned out great.

Useful 0
strivingveg
march 30, 2009 | I would make this recipe again

Very thick soup, almost like a stew. We added quite a bit more water than was called for. Good texture and taste.

Useful 0
diamond830
march 22, 2009 | I would make this recipe again

This was fantastic. I wanted more lentils so I doubled the amount - it took a bit longer to cook than recommended, so just taste the lentils and rice to make sure the firmness is to your liking. I also felt that I needed to add a lot more broth and water to get a soup feel. Experiment with it, but the ingredients all work great together!

Useful 0

This recipe is in the following categories

Vegetables | Beans/Legumes | Soups | Low Saturated Fat | Vegetarian | High Iron | Heart-healthy | Vegan | Low Cholesterol | Low Fat | Halal | Kosher

Top Reviews

View All Reviews
hannahdayan
march 17, 2011 | I would make this recipe again

This was tasty hearty soup, great for a cold damp day.

Useful 0
artax6
april 03, 2009 | I would make this recipe again

This is so good! i substituted the arborio rice with a short grain brown rice and it turned out great.

Useful 0
strivingveg
march 30, 2009 | I would make this recipe again

Very thick soup, almost like a stew. We added quite a bit more water than was called for. Good texture and taste.

Useful 0