Lentil and Brown Rice Soup
Deb Durocher
This recipe came from Ginny - not sure of the origin, but good for students as the ingredients are inexpensive but the soup is very nutricious!
ingredients
- 5 C. chicken stock or vegetable stock or water
- 1 1/2 C. lentils rinsed and picked over
- 1 C. brown rice
- 28 oz. can of tomatoes (chopped)
- 3 carrots halved and chopped
- 1 onion chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1 bay leaf
- 1/2 C. minced parsley (garnish)
- 2 T. cider vinegar
- Chunks of garlic or ham sausage if desired
directions
- 1
1. In a large heavy pot combine broth, 3 C. water, lentils, rice, tomatoes, onions, celery carrots, garlic, basil, oregano, thyme and bay leaf
- 2
2. Bring to a boil, cover and simmer 45-50 min, stirring occasionally
- 3
3. When lentils and rice are tender, Stir in vinegar, parsley, salt and pepper.
- 4
4. Add sausage if desired.
Source: Virginia Moore
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