Lentil and Brown Rice Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Ingredients:
2 quarts water |
3/4 cup dried lentils, rinsed |
1/2 cup brown rice, uncooked |
1 (1 1/4 ounce) envelope onion soup mix |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 medium carrot, diced |
1/2 cup celery, diced |
1 tablespoon parsley, fresh and minced |
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 stockpot, 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.
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