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(makes 8 to 10 servings)
This soup is nice and hearty for the cooler fall evenings,
and it’s full of flavor. The combination of lentils and rice give you a good
source of protein without the fat you’d get from beef. Maybe best of all, it’s
simple to prepare.
Ingredients
8 cups chicken broth
2 cups water
1 ½ cups lentils, picked over and rinsed
1 cup long-grain brown rice
1 35-ounce can tomatoes, drained (save the juice) and
chopped
3 carrots, halved lengthwise and cut crosswise into ¼-inch
pieces
1 large onion, chopped (1 cup)
1 large stalk celery, chopped (1/2 cup)
3 large cloves garlic, minced (or more if you really like
garlic)
½ teaspoon crumbled dried basil
½ teaspoon crumbled oregano
½ teaspoon crumbled thyme
1 bay leaf
½ cup minced fresh parsley
2 tablespoons cider vinegar, or to taste
Salt, if desired, to taste
Freshly ground black pepper to taste
Directions
- In a large, heavy saucepan, combined the broth, water,
lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery,
garlic, basil, oregano, thyme and bay leaf. Bring the soup to a boil, reduce
the heat, cover the pan and simmer the soup, stirring it occasionally, for 45
to 55 minutes or until the lentils and rice are both tender. Remove and
discard the bay leaf.
- Stir in the parsley, vinegar, salt and pepper. If
necessary, thin the soup with additional hot broth or water.
Source:
J Brody. Jane
Brody’s Good Food Book. Bantam Books, New York, New York, 10110, 1987.
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