Tomato-Lentil Soup with Brown Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Marble Family Farms in Farmington, ME. Ingredients:
2 tbsp extra virgin olive oil |
1/2 cup onion, chopped |
2 small carrots, chopped |
1 celery stalk, chopped |
2 cloves garlic, minced |
4 cups low sodium chicken stock |
1 cup water |
1 cup lentils, rinsed and picked over |
1/4 cup brown rice |
14 oz. diced tomatoes, drained |
1/2 tsp thyme |
2 g (1) bay leaf |
1 salt and pepper to taste |
Directions:
1. In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery and garlic; cook, stirring often until softened, about 5 minutes.
2. Add the chicken stock, water, lentils, rice, tomatoes and their juices, thyme, bay leaf, salt and pepper; bring to a boil over medium-high heat. Reduce the heat and simmer gently, partially covered, until the lentils and rice are tender, stirring occasionally, 50 to 60 minutes. Discard the bay leaf. Serve hot.
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