Lentil and Brown Rice Soup


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Serves | Prep Time | Cook Time

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


Directions

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.


Questions, Comments & Reviews



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