In a large saucepan, combine all ingredients except parsley, vinegar and salt and pepper. Bring the soup to a boil, reduce the heat and cover the pan once it boils and simmer the soup for about 45-55 minutes or until the lentils and rice are both tender. Remove and discard the bay leaf.
Stir in the parsley, vinegar, and salt and pepper. If necessary, add more broth or water to thin the soup as desired. Garnish with parsley. Note: If freezing this soup, add parsley and seasonings after it is reheated.
Serve with a salad and a dessert for a complete meal - bread is optional!
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