Lentil Rice Soup
You can never have too many main course recipes, so give Lentil Rice Soup a try.
- Servings: 10
- Total cooking time:
Ingredients:
- 1 large bay leaf
- 1/2 cup brown rice
- 1 carrot chopped
- 1 celery stalk chopped
- 1 lb dried lentils
- 1/2 teaspoon dried tarragon
- 1 medium onion , chopped
- 1/4 teaspoon pepper
- Vegetable salt to taste
- 2 cups vegetable stock or canned broth
- 8 cups cold water
Instructions:
- Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
- Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
- Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
- Remove bay leaf and cloves before serving.
