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Lentil & brown rice soup
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| Artist: |
_ |
| Categories: |
Cereals, Rice & Grains, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| cup | Chicken broth | | 1 1/2
| cup | Lentils, picked over and rin | | | -ed | | 1
| cup | Brown rice | | 32
| oz | Tomatoes, drained, reserving | | | -uice, and chopped | | 3
| | Carrots, in ?inch pieces | | 1
| | Onion, chopped | | 1
| | Celery, chopped | | 3
| | Garlic cloves, minced | | 1/2
| tsp | Basil | | 1/2
| tsp | Oregano | | 1/4
| tsp | Thyme | | 1
| | Bay leaf | | 1/2
| cup | Fresh parsley, minced | | 2
| tbsp | Cider vinegar (or to taste) |
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Procedures:
| 1 | 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. | | 2 | Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. | | 3 | Stir in parsley, vinegar, and salt and pepper to taste. | | 4 | Discard bay leaf. | | 5 | The soup will be thick and will thicken more as it stands. | | 6 | Thin, if desired, with chicken stock. | | 7 | Makes about 14 cups. | | 8 | A 1984 gourmet mag. | | 9 | Favorit |
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