Lentil and Brown Rice Soup
Lentil And Brown Rice Soup is an impressive dinner. Made with 1 (28 oz.) can crushed tomatoes, 1 (46 oz.) can vegetable juice (e.g., v-8), 3 c. water, 1 1/2 c. lentils, picked over and rinsed and 1 c. brown rice, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
In heavy Dutch oven or stock pot, combine all but salt, pepper and vinegar.
Bring to a boil and simmer, covered, stirring occasionally, 45 minutes to an hour (until lentils and rice are tender).
Discard bay leaf.
Stir in salt and pepper and vinegar to taste.
This is a thick soup that will thicken further upon standing.
It may be thinned, if desired, with additional hot water or vegetable juice.
Serve with a green salad and crusty French bread for a tasty, filling meal.
Keeps well in freezer.
π· Perfect Pairings
Complete your meal with these
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