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Lentil Soup

Serves: 8
Total Calories: 121

Ingredients

4 cups chicken stock, homemade
2 cups water
1/4 cup red wine
1 cup lentils, dried
1/2 cup brown rice, long-grain
1 (16-ounce) can tomato, chopped
1 bay leaf
1/4 cup parsley, freshly chopped
1 teaspoon cumin, ground
1 carrot, sliced
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced or pressed
1/2 lemon (juice of 1/2 Lemon)
1 bunch spinach, fresh, cleaned and stemmed (6-8 ounces)

Directions:

1. Combine all ingredients except spinach in a 3- to 4-quart saucepan and bring to a boil. Reduce heat and cover. Simmer for 20-25 minutes or until lentils and rice are tender.
2. Cut spinach across the leaves in long, thin shreds. Add to soup and simmer for 5 minutes. Remove bay leaf and serve.

Food exchanges per approximate 1-cup serving: 1 BREAD, 3 VEGETABLE

Nutritional Facts:

Serves: 8
Total Calories: 121
Calories from Fat: 10

This Lentil Soup recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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