| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Rice, Soups/stews, Vegetables |
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 |
t |
Basil |
| 1/2 |
t |
Oregano |
| 1/4 |
t |
Thyme |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Fresh parsley, minced |
| 2 |
T |
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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