Lentil & Brown Rice Soup Recipe

Ingredients

5 cups chicken stock or canned chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 2-pound can tomatoes, drained, reserving the juice, and chopped
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 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried oregano
1/4 teaspoon crumbled dried thyme
crushed red pepper to taste
Worcestershire sauce to taste
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste

Preparation

Step 1

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, oregano, thyme, bay leaf, crushed red pepper and worcestershire sauce and bring 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 broth or water. Makes 14 cups.