Lentil and Brown Rice Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 14 cups, serving 6 to 8
- 1 onion, chopped
- 1 bay leaf
- 1 cup brown rice
- 5 cups chicken broth
- 3 garlic cloves, minced
- Carbohydrate 55 g(18%)
- Cholesterol 5 mg(2%)
- Fat 3 g(5%)
- Fiber 8 g(32%)
- Protein 16 g(32%)
- Saturated Fat 1 g(4%)
- Sodium 377 mg(16%)
- Calories 307
Preparation In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
Preparation In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
