Side Pannel
Lentil and Brown Rice Soup #2
Lentil and Brown Rice Soup #2
- Recipe Submitted by Angel Delight on 09/02/2014
Category: Holiday, Soups, Rice
Ingredients List
- 3 carrots
- 2 stalks of celery
- 1 medium onion
- 3 cloves chopped garlic
- 4 plum tomatoes (or 1 can of diced tomatoes)
- 1 cup of brown rice
- 1 cup of lentils
- 10 cups of water
- 2 tablespoons of chicken base (I use the Better Than Bouillon)
- salt and pepper
- 2 bay leaves
- olive oil
Directions
1. Chop up all of your veggies (I throw everything in the food processor and pulse until I get the desired size)
2. Put your pot on the stove, turn on the stove to medium-high, drizzle olive oil in the pot
3. Put all the veggies in the pot and sweat them for about 5-6 minutes. Sprinkle with salt and pepper.
4. Toss your bay leaves and lentils in, stir for about a minute.
5. Pour in your water and tablespoons of chicken base. Bring to a boil, then reduce the heat to a simmer and cover for about 45-50 minutes.
6. While the soup is cooking, I cook the rice separately according to the package. (This way it wont absorb all my liquid) You don”™t have to do it this way, it”™s just how I prefer to do it.
7. When both the soup and rice are ready I add the rice to the soup and serve.
2. Put your pot on the stove, turn on the stove to medium-high, drizzle olive oil in the pot
3. Put all the veggies in the pot and sweat them for about 5-6 minutes. Sprinkle with salt and pepper.
4. Toss your bay leaves and lentils in, stir for about a minute.
5. Pour in your water and tablespoons of chicken base. Bring to a boil, then reduce the heat to a simmer and cover for about 45-50 minutes.
6. While the soup is cooking, I cook the rice separately according to the package. (This way it wont absorb all my liquid) You don”™t have to do it this way, it”™s just how I prefer to do it.
7. When both the soup and rice are ready I add the rice to the soup and serve.
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