Soups & Stews : Bean & legume Last Updated: Aug 10th, 2009 - 09:01:36 Lentil Soup with Mushrooms & Wild Rice By Sandra Woodruff  Printer friendly page Yield: about 7 cups 1 cup dried lentils 1/3 cup uncooked wild rice 2 cups sliced fresh mushrooms 1 medium yellow onion, cut into thin wedges 4 1/2 cups water 2 tablespoons extra virgin olive oil 1 1/2 teaspoons crushed garlic 3 bay leaves 1 teaspoon dried sage 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 14 1/2-ounce can tomatoes with green peppers, celery, and onion, undrained and crushed 1 to 2 tablespoons balsamic vinegar 1/4 cup finely chopped fresh parsley or 4 teaspoons dried parsley 1. Place the lentils, rice, mushrooms, onion, water, olive oil, garlic, bay leaves, sage, salt, and pepper in a 4-quart pot. Cover and bring to a boil. Reduce the heat and simmer, covered for 40 minutes. 2. Add the tomatoes and return the pot to a boil. Reduce the heat and simmer covered for 40 minutes more, until the lentils are soft and the liquid is thick. 3. Serve hot. Stir about 1/2 teaspoon of balsamic vinegar into each serving and top with a sprinkling of parsley. Nutritional Facts (per 1-cup serving) Calories: 169     Carbohydrates: 26 g     Fiber: 7 g    Fat: 4.3 g    Sat. Fat: 0.6 g Cholesterol: 0 mg      Protein: 8.7 g    Sodium: 299 mg      Calcium: 41 mg Potassium: 526 mg GI rating: low Diabetic exchanges: 1 starch, 1 vegetable, 1 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page