Lentil And Brown Rice Soup Recipe

Serves: 6
Keywords: American, vegetarian, recipe, recipes, Lentil And Brown Rice Soup Recipe

Chicken broth

1 ½

Lentils, picked over and rinsed

Brown rice

oz.

Tomatoes, drained, reserving juice, and chopped

Carrots, in 1/4 inch pieces

Onion, chopped

Celery, chopped

Garlic cloves, minced

Basil

Oregano

Thyme

Bay leaf

Fresh parsley, minced

Cider vinegar (or to taste)

In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.
Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender.
Stir in parsley, vinegar, and salt and pepper to taste.
Discard bay leaf.
The soup will be thick and will thicken more as it stands.
Thin, if desired, with chicken stock.
Makes about 14 cups. a 1984 Gourmet Mag. favorite