Name: Lentil Vegetable Soup
Ingredients: 1 1/2 cups dried lentils; 1 cup rice; 6 cubes boullion; 28 oz tomatoes, canned; 1 cup chopped carrots; 1 cup chopped celery; 1 cup chopped onion; 1 g bay leaf; 1 tsp ground oregano; 1 tsp ground thyme; 1 tsp ground basil; 1/2 cup parsley; 2 tbsps cider vinegar; 3 cloves garlic; 1 tsp salt; 1 dash pepper; 10 cups water

Ingredients

1 1/2 cups dried lentils

1 cup rice

6 cubes boullion

28 oz tomatoes, canned

1 cup chopped carrots

2 tbsps cider vinegar

Directions

1.	Boil 10 cups of water.
2.	Add bouillion and stir until dissolved.
3.	Add canned tomatoes, lentils, rice, onion, celery, garlic, bay leaf, basil, oregano, and thyme.
4.	Stir well and bring to boil. Cover and lower heat. Simmer for 45 minutes.
5.	Stir in parsley, vinegar, salt and pepper. Remove from heat, discard bay leaf and serve.

Nutrition summary

There are 214 calories in 1 serving of Lentil Vegetable Soup.

Calorie split: 4% fat, 77% carbs, 19% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

214

% Daily Values*

Total Fat

0.84g

1%

Saturated Fat

0.164g

1%

Trans Fat

0g

Polyunsaturated Fat

0.345g

Monounsaturated Fat

0.194g

Cholesterol

0mg

0%

Sodium

1126mg

49%

Total Carbohydrate

41.72g

15%

Dietary Fiber

10.9g

39%

Sugars

5.62g

Protein

10.44g

Vitamin D

-

Calcium

85mg

7%

Iron

4.08mg

23%

Potassium

594mg

13%

Vitamin A

132mcg

15%

Vitamin C

14.2mg

16%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.