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Categories:
chicken broth water lentils long grain rice tomatoes carrots onion celery garlic basil oregano thyme bay leaf parsley cider vinegar salt
Viewed: 23 - Published at: 9 years agoIngredients
- 5 c. chicken broth
- 3 c. water
- 1 1/2 c. lentils, picked over and rinsed
- 1 c. long grain rice
- 1 (35 oz.) can crushed tomatoes, save juice
- 3 carrots, diced
- 1 c. onion, chopped
- 1/2 c. celery, chopped
- 3 large garlic cloves, chopped (1 Tbsp.)
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 bay leaf
- 1/2 c. parsley
- 2 Tbsp. cider vinegar
- salt and pepper to taste
Method
- In a large, heavy pot combine all but the last 3 ingredients. Bring to a boil, reduce the heat, cover the pot and simmer.
- Cook for 45 to 55 minutes, stirring occasionally, or until the rice and lentils are both tender.
- Remove and discard the bay leaf.
- Stir in parsley, vinegar, salt and pepper.
- If necessary, thin the soup with hot water.
