Lentil and brown rice soup

 
                         LENTIL AND BROWN RICE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Chicken broth
    1 1/2   c            Lentils, picked over and rin
                         -ed
    1       c            Brown rice
   32       oz           Tomatoes, drained, reserving
                         -uice, and chopped
    3                    Carrots, in 1/4 inch pieces
    1                    Onion, chopped
    1                    Celery, chopped
    3                    Garlic cloves, minced
      1/2   ts           Basil
      1/2   ts           Oregano
      1/4   ts           Thyme
    1                    Bay leaf
      1/2   c            Fresh parsley, minced
    2       tb           Cider vinegar (or to taste)
 
   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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