Lentil and Brown Rice Soup
Why I Love This Recipe
This recipe is easy and yummy and makes a lot. Susan McGarvey
Ingredients You'll Need
5 cups veggie broth or more
3 cups water, or more
1 ½ cups lentils, picked over and rinsed
1 cup long-grain brown rice
1 35-once can tomatoes, drained (save the juice) and chopped
3 carrots, halved lengthwise and cut crosswise into ¼-inch pieces
1 large onion, chopped (1 cup)
1 large stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced (1 tablespoon)
½ tsp. crumbled dried basil
½ tsp. crumbled oregano
½ tsp. crumbled thyme
1 bay leaf
½ cup minced fresh parsley
2 tbsp. cider vinegar, or to taste
Salt, if desired, to taste
Fresh ground black pepper to taste
In a large heavy soup pot combine the broth, water, lentils, rice.
Add tomatoes, reserved tomato juice, carrots, onion, and celery.
Add garlic, basil, oregano, thyme and bay leaf.
Bring to a boil, reduce heat, cover pan, and simmer.
Stir occasionally, for 45 to 55 mins. until the lentils & rice are tender.
Remove and discard the bay leaf.
Stir in the parsley, vinegar, salt, and pepper.
If desired, thin soup with additional tomato juice, hot water or broth.