| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups/stews, Vegetables, Rice |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken broth |
| 1 1/2 |
c |
Lentils, picked over and rin ed |
| 1 |
c |
Brown rice |
| 32 |
oz |
Tomatoes, drained, reserving uice, and chopped |
| 3 |
|
Carrots, in 1/4 inch pieces |
| 1 |
|
Onion, chopped |
| 1 |
|
Celery, chopped |
| 3 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Fresh parsley, minced |
| 2 |
tb |
Cider vinegar (or to taste) |
INSTRUCTIONS
In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
leaf. Bring mixture to a boil and simmer, covered, stirring occasionally,
for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be
thick and will thicken more as it stands. Thin, if desired, with chicken
stock.
Makes about 14 cups.
a 1984 Gourmet Mag. favorite
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