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Green, Red and Brown Lentils
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Lentil and Brown Rice Soup
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La Belle Cuisine
Lentil and Brown Rice Soup
Gourmet Archives
This is one of our favorite
standard winter recipes. I never tire of making
it
(quick, easy, hassle-free), and our family
apparently never tires of eating
it.
Why would they? This marvelous soup is thick and hearty, perfect
for a
chilly day, and very nutritious in addition to being tasty.
If you feel the need for meat, by all means feel free to toss in some sliced
smoked sausage or leftover chicken, turkey, or ham. 5 cups chicken broth [homemade
stock
preferred]
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
A 32-ounce can tomatoes, drained
(reserve juice) and chopped
3 carrots, halved lengthwise and cut
crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk celery, chopped
3 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 cup minced fresh parsley
2 tablespoons cider vinegar
In a heavy kettle combine broth, 3 cups water, lentils, rice,
tomatoes
with juice, carrots, onions, celery, garlic, basil, oregano, thyme and
bay
leaf.
Bring to a boil and simmer, covered, stirring occasionally,
55 minutes
or until both
lentils and rice are tender. Stir in the parsley,
vinegar and salt
and pepper to taste.
Discard bay leaf. Soup will be
thick. Thin, if desired,
with additional broth. Serves 6 to
8.
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