Lentil and Brown Rice Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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The first time I made this soup, I thought our teenage son would turn up his nose. Much to my delightand surprisehe loved every bite! I know you will, too. Ingredients:
2 quarts water |
3/4 cup dried lentils, rinsed |
1/2 cup uncooked brown rice |
1 envelope onion soup mix |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 medium carrot, diced |
1/2 cup diced celery |
1 tablespoon minced fresh parsley |
4 chicken bouillon cubes |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried thyme |
1 tablespoon cider vinegar, optional |
Directions:
1. In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired. Yield: 12-14 servings (3-1/2 quarts).
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