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August 31, 2011
Lentil & Brown Rice Soup
Heart-warming Soups
Prep time:
18 minutescooking time:
1 hour“A bowl of this soup and some crackers was a wonderful lunch for Grandpa.”
Ingredients
Serves 10
- 1 1/2 cups dried lentils
- 3 medium carrots
- 1 large onion
- 3 cloves garlic
- 3 (14 1/2-ounce) cans tomatoes
- 7 cups chicken broth
- 4 cups water
- 1 cup long-grain brown rice
- 1/2 cup chopped celery
- 1/2 teaspoon each dried basil, oregano and thyme
- 1 bay leaf
- 1/2 cup minced fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
Directions
1
Sort the lentils and rinse in a strainer. Chop the carrots into 1⁄4-inch pieces. Chop the onion and mince the garlic.
2
Place undrained tomatoes in a medium bowl. Chop tomatoes. Combine lentils, carrots, onion, garlic, broth, water, undrained tomatoes, brown rice, celery, basil, oregano, thyme and bay leaf in a stockpot and mix well. Bring to a boil over medium-high heat; reduce heat to low.
3
Simmer, stirring occasionally, until lentils and rice are tender, about 1 hour. Remove and discard the bay leaf.
4
Add parsley, salt and black pepper to the soup and mix well. Ladle into soup bowls. Serve with crusty French bread, if desired.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
This soup tastes even better after it stands in the refrigerator for a day. It also freezes well. Grandma sometimes froze it in serving-size portions. For herself and Grandpa, she froze 3 cups. For single servings, she froze 1-cup to 1 1/2-cup portions. She poured the cooled soup into rigid plastic containers, labeled them and placed them in the freezer.
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