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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe was printed in the Arizona Republic newspaper from a restaurant called the Main Street Cafe. Ingredients:
6 cups water |
1 cup lentils |
1/2 cup brown rice, uncooked |
1 teaspoon garlic powder |
1 teaspoon salt, sea salt preferred |
1 teaspoon green bell pepper, chopped |
2 vegetable bouillon cubes |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1 teaspoon basil |
1 tablespoon soy sauce |
1 carrot, chopped |
2 celery ribs, chopped |
1 medium onion, diced |
2 bay leaves |
Directions:
1. In a large stockpot, combine water, lentils, rice, garlic, sea salt, green bell pepper, bouillon cubes, thyme, oregano, basil and soy sauce.
2. Bring to a boil.
3. Then add carrot, celery, onion, and bay leaves.
4. Reduce heat and simmer.
5. Covered, for 45 minutes.
6. Until lentils and rice are tender.
7. Serve with fresh parsley.
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