Lentil and brown rice soup

6 servings

Ingredients

Quantity Ingredient
5 cups Chicken broth
1½ cup Lentils, picked over and rin ed
1 cup Brown rice
32 ounces Tomatoes, drained, reserving uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Thyme
1 Bay leaf
½ cup Fresh parsley, minced
2 tablespoons Cider vinegar (or to taste)

Directions

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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