Name: Lentil and Brown Rice Soup
Ingredients: 5 c. chicken stock or canned chicken broth; 1 1/2 c. lentils, picked over and rinsed; 1 c. brown rice; 2 lb. can tomatoes, drained and chopped (reserve juice); 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 tsp. crumbled dried basil; 1/2 tsp. crumbled dried oregano; 1/4 tsp. crumbled dried thyme; 1 bay leaf; 1/2 c. minced fresh parsley leaves; 2 tbsp. cider vinegar or to taste

Lentil and Brown Rice Soup

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Lentil And Brown Rice Soup is an impressive dinner. Made with 5 c. chicken stock or canned chicken broth, 1 1/2 c. lentils, picked over and rinsed, 1 c. brown rice, 2 lb. can tomatoes, drained and chopped (reserve juice) and 3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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👨‍🍳 Instructions

In a heavy kettle, combine the stock, 3 cups water, the lentils, the rice, the tomatoes, the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the oregano, the thyme and the bay leaf.

Bring the liquid to a boil and simmer the mixture, covered, stirring occasionally for 45 to 55 minutes or until the lentils and rice are tender.

Stir in the parsley, the vinegar and salt and pepper and discard the bay leaf.

The soup will be thick and will thicken as it stands.

Thin the soup, if desired, with additional hot chicken stock or water.

Makes about 14 cups.

Serves 6 to 8.

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