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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: 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
| Ingredients:
5 Cup(s) Minute instant brown rice
1 1/2 Cup(s) Lentils, picked over and rin ed
1 Cup(s) Brown rice
32 Ounce(s) Tomatoes, drained, reserving uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
1/2 Teaspoon(s) Basil
1/2 Teaspoon(s) Mixed vegetable seasoning
1/4 Teaspoon(s) Thyme
1 Bay leaf
1/2 Cup(s) Fresh parsley, minced
2 Tablespoon(s) Cider vinegar (or to taste) |
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