Lentil and Grain Soup
Recipe Date:
February 11, 2019
Serving Size:
10
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Jane Brody's complete protein soup provided by the combination of lentils and rice. Easy to freeze, reheat, and to serve with toast, grilled cheese, and pesto crostini.
Ingredients
- 5 cups chicken broth or more
- 3 cups water
- 1 1/2 cups dried lentils - green or brown, washed
- 1 cup brown rice or barley
- 1 35-ounce can of tomatoes, drained and chopped (save liquid)
- 3 whole carrots, peeled, halved length-wise, and sliced into 1/4 inch pieces
- 1 large red or white onion,chopped (about one cup)
- 1 large stalk of celery, chopped (about 1/2 cup)
- 3 large cloves of garlic, peeled and minced
- 1/2 tsp dried basil (or more to taste)
- 1/2 tsp dried thyme (or more to taste)
- 1 bay leaf
- 1/2 cup minced fresh parsley
- 2 tbsps apple cider vinegar (or more to taste)
- salt, as desired
- freshly ground pepper
Directions
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!
