Lentil-Vegetable Super Soup

This nourishing soup contains not only healthy amounts of iron and calcium but also a big dose of complete protein, thanks to the beans and rice. Try the crumbled seaweed garnish on other soups and stews.

ingredient list

Serves 10

• 2 Tbs. oil
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 16-oz. bag lentils
• 10 cups water
• 2 vegetable bouillon cubes
• 3 medium-sized carrots, sliced
• 3 celery stalks, sliced
• 1 15-oz. can navy beans
• 2 15-oz. cans stewed or diced tomatoes, undrained
• 1/4 cup dry brown rice
• 1/2 cup white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Dash of oregano
• Salt and freshly ground black pepper to taste
• 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish

Directions

1. Heat oil in large pot over medium heat. Sauté onion and garlic about 5 minutes, or until tender. Add remaining ingredients. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
2. To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.

from Vegetarian Times