Lentil and Veggie Soup for 12-Cup Rice Cooker

Lentil and Veggie Soup for 12-Cup Rice Cooker

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tbsp (15 ml) olive oil
  • 1/2 cup (125 ml) carrot, finely chopped
  • 1 cup (250 ml) celery, finely chopped
  • 1 tsp (5 ml) kosher salt
  • 1/2 bag (8 ounce/225 g) lentils, picked and rinsed
  • 1/2 can (7.25 ounce/206 g) fire-roasted tomatoes
  • 1 1/4 quarts (1.2 L) chicken or vegetable broth
  • 1/4 tsp (1.3 ml) ground coriander
  • 1/4 tsp (1.3 ml) ground cumin


Directions

1. Rinse lentils. Place all ingredients in cooking pot; stir gently to combine.

2. Set Simplicity Cooker: Boil/Simmer: 40–45 minutes

3. Season with additional salt and pepper to taste.


Servings:
8

This recipe was developed by Hamilton Beach Brands, Inc.


Nutrition Facts:
Calories 163.49 • Calories From Fat (17%) 27.79 • Total Fat 3.08g 5% • Saturated Fat 0.55g 3% • Cholesterol 0mg 0% • Sodium 795.28mg 33% • Potassium 633.21mg 18% • Total Carbohydrates 22.98g 8% • Fiber 10.21g 41% • Sugar 1.67g • Protein 11.51g 23%

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