Vegetarian Lentil and Brown Rice Soup
Ingredients
| 5 cups of vegetable broth | ||
| 3 cups water | ||
| 1 and 1/2 cup of lentils | ||
| 3 carrots, chopped | ||
| 1 large onion, chopped | ||
| 1/2 cup celery, chopped | ||
| 3 cloves garlic, minced | ||
| 1 cup long grain brown rice | ||
| 1 (28oz) can of diced tomatoes. | ||
| 1 tsp dried oregano | ||
| 1 tsp dried thyme | ||
| 1 bay leaf | ||
| 1/2 cup parsley, chopped | ||
| 2 tbs cider vinegar | ||
| kosher salt and fresh cracked black pepper to taste |
- Add all ingredients to a large sauce pan or stock pot, except for parsley, vinegar, salt and pepper. Bring to a boil.
- Reduce heat, cover and simmer, stirring occasionally for about 1 hour or until lentil and rice are tender.
- Add more water or vegetable stock if necessary.
- Remove bay leaf and discard.
- Stir in parsley and vinegar.
- Taste and season with salt and pepper.
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