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A lip-smackin’ vegetarian main dish that boasts high levels of vitamin A and iron.

Lentil Soup

2 tablespoons olive oil
1/2 cup onion, chopped
1/4 red pepper, chopped
2 cloves garlic, finely chopped
7 cups water
1 cup dried brown lentils
3 cubes MAGGI® Vegetable Bouillon Cubes
1 teaspoon white wine vinegar
1 (10-ounce) package frozen chopped spinach
1/2 cup brown rice, quick-cooking

1. Heat olive oil in large saucepan over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
2. Add water, lentils, bouillon, and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.
3. Stir in spinach and rice; return to boil. Reduce heat to low; uncover. Cook for 15 to 20 minutes or until rice is tender.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.