6 cups + 1/4 cup vegetable broth, divided
5 celery stalks, cut into 1/2 inch pieces
2 onions, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
6 cups water
2 cups RED LENTILS (I have tried yellow split peas, brown lentils, they suck so please use these)
1/4 cup brown rice
1 tablespoon lemon pepper
1 teaspoon garlic salt
1 teaspoon marjoram
1 teaspoon pepper
1 teaspoon sage
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 tablespoon lemon juice
1. In a LARGE soup pot, pile in 1/4 cup veggie broth (for low-fat sauteing) and chopped veggies (celery, onions, bell pepper, and garlic). Cook for 5 minutes stirring occasionally.
2. Add 6 cups veggie broth and the water. Stir in lentils and rice. Cover and bring to a boil. Reduce heat to simmer, stirring occasionally for 25 about minutes.
3. Stir in the remaining ingredients EXCEPT THE LEMON JUICE (lemon pepper, garlic salt, marjoram, pepper, sage, cumin, and curry powder). Simmer uncovered for about 20 minutes, ir until the lentils fall apart and the mixture thickens.
4. Stir in lemon juice.
5. Ladle into soup bowls and get your mack on.
Nutrition Info for those who care:212 Calories0g Saturated Fat14g Protein1g Fat9g Fiber37g Carbs562mg Sodium
Source of recipe: I got this recipe from my mom. She was given this recipe from someone at church. I can't find the recipe anywhere online so I am posting it here cause it is so awesome <3. I have modified it a bit to use dried herbs instead of fresh cause that's how I roll.