Lentil and Brown Rice Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal. Ingredients:
5 cups chicken broth or 5 cups vegetable broth |
1 1/2 cups lentils, picked over and rinsed |
1 cup brown rice |
1 (2 lb) can tomatoes, drained,reserving juice,and chopped |
3 carrots, halved lengthwise and cut crosswise into 1/4 inch pieces |
1 onion, chopped |
1 stalk celery, chopped |
3 cloves garlic, minced |
1/2 teaspoon crumbled dried basil |
1/2 teaspoon crumbled oregano |
1/4 teaspoon crumbled dried thyme |
1 bay leaf |
1/2 cup minced fresh parsley |
2 tablespoons cider vinegar |
1 lb smoked sausage (optional) |
Directions:
1. Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
2. Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
3. Stir in parsley and vinegar and season to taste.
4. Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
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