Italian Lentil Soup
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. —Marybeth Gessele, Gaston, Oregon
Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3-1/4 cups water
- 1 can (14-1/2 ounces) vegetable broth
- 1 cup dried lentils, rinsed
- 1 medium carrot, shredded
- 1 small green pepper, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon lemon juice
- 2 cups cooked brown rice
