Wednesday, October 8, 2008

Lentil & Brown Rice Soup

This is a hearty and healthy soup that makes a bunch (about 14 cups). This soup also freezes well. -Kristin

5 cups chicken broth
1 1/2 cups lentils
1 cup brown rice
32 oz. diced tomatoes
3 carrots, diced
1 onion, chopped
1 stalk celery, chopped
3 cloves of garlic, minced
1/2 t. basil
1/2 t. oregano
1/4 t. thyme
1 bay leaf
1/2 cup fresh parsley
2 T. cider vinegar

  • In pot combine broth, 3 cups water, lentils, rice, veggies and spices (except parsley). Bring mixture to a boil and simmer, covered, 45-55 minutes. Cook till lentils and rice are cooked through.
  • Stir in tomatoes, parsley, vinegar, salt and pepper to taste.
  • Discard bay leaf.

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