Lentil Soup

15 minutes
45 minutes
Makes 4 to 6 servings
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped red pepper
  • 2 garlic cloves, finely chopped
  • 7 cups water
  • 1 cup dried lentils
  • 1 MAGGI Chicken Bouillon Hard Tablet
  • 1/2 cup quick-cooking brown rice
  • Cilantro chopped to taste
Chicken Bouillon 6 Hard Tablets
NET WT 2.43 OZ (69 g)
Make It
Step 1
Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper and garlic and cook stirring occasionally for 5 to 7 minutes or until the vegetables are soft.
Step 2
Add water, lentils, bouillon tablet and vinegar and bring to a boil. Lower the heat to medium and cover the pot. Cook for 18 to 20 minutes or until the lentils are soft.
Step 3
Add rice and cover the pot. Let it boil. Lower the heat to low and uncover the pot.
Step 4
Cook, stirring occasionally, for 15 to 20 minutes or until the rice is tender.