Lentil and Brown Rice Soup

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3 Garlic; minced
5 c Chicken broth
1 1/2 c Lentils, picked over and rin
32 oz Tomatoes, drained, reserving
1 Onion; chopped
2 tb Cider vinegar (or to taste)
1/4 ts Thyme
3 Carrots, in 1/4 inch pieces
1 Bay leaf
1 c Brown rice
1/2 ts Basil
1/2 ts Oregano
1/2 c Fresh parsley, minced
1 Celery, chopped

Original recipe makes 6 Servings



In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite

Calories Per Serving: 153 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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