Lentil And Brown Rice Soup Recipe

Step 1

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.

Step 2

Makes about 14 cups.

A 1984 Gourmet Mag. favorite

Things You'll Need

  • 5c Chicken broth
  • 1 1/2c Lentils, picked over and rinsed
  • 1c Brown rice
  • 32oz Tomatoes, drained, reserving juice, and chopped
  • 3 Carrots, in 1/4 inch pieces
  • 1 Onion, chopped
  • 1 Celery, chopped
  • 3 Garlic cloves, minced
  • 1/2ts Basil
  • 1/2ts Oregano
  • 1/4ts Thyme
  • 1 Bay leaf
  • 1/2c Fresh parsley, minced
  • 2tb Cider vinegar (or to taste)

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