Green, Red and Brown Lentils (Lens Culinaris)
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Lentil and Brown Rice Soup

 

 

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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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