Lentil And Brown Rice Soup

* Exported from MasterCook *

LENTIL AND BROWN RICE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c Chicken broth
1 1/2 c Lentils, picked over and rin
-ed
1 c Brown rice
32 oz Tomatoes, drained, reserving
-uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1 Bay leaf
1/2 c Fresh parsley, minced
2 tb Cider vinegar (or to taste)

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.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite



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