Lentil, Rice, and Veggie Soup Recipe

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Lentil, Rice, and Veggie Soup
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  1. Heat oil or butter and saute onion and garlic for 3 minutes.
  2. Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
  3. Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
  4. Bring to a boil and reduce heat to medium to simmer.
  5. Stir occasionally, adding more water/spices/seasoning as needed.
  6. Simmer for at least 45 minutes or until lentils are soft and rice is cooked.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.57 Kcal (442 kJ)
Calories from fat 14.7 Kcal
% Daily Value*
Total Fat 1.63g 3%
Sodium 91.75mg 4%
Potassium 369.64mg 8%
Total Carbs 17.42g 6%
Sugars 2.99g 12%
Dietary Fiber 7.89g 32%
Protein 5.88g 12%
Vitamin C 12.9mg 21%
Vitamin A 0.2mg 8%
Iron 1.6mg 9%
Calcium 40.3mg 4%
Amount Per 100 g
Calories 98.66 Kcal (413 kJ)
Calories from fat 13.74 Kcal
% Daily Value*
Total Fat 1.53g 3%
Sodium 85.74mg 4%
Potassium 345.42mg 8%
Total Carbs 16.28g 6%
Sugars 2.79g 12%
Dietary Fiber 7.38g 32%
Protein 5.49g 12%
Vitamin C 12mg 21%
Vitamin A 0.2mg 8%
Iron 1.5mg 9%
Calcium 37.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

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