On Monday night I made a great soup and even had half of it leftover to freeze and even more leftover to take to a friend who just had a baby. So for all you peeps with big family’s out there this soup rocks! It says it makes 16-18 servings!
12 cups broth (we use veggie)
1.5 cups lentils, sorted and rinsed
1 cup uncooked brown rice
2 lbs canned tomatoes, drained and chopped, juice reserved
3 carrots, sliced
1 onion, chopped
2 cups chopped celery
3 garlic gloves minced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1 bay leaf
1/2 cup minced parsley
2 tbs cider vinegar, or to taste
1. In large stock pot, combine the broth, lentils, rice, tomatoes and reserved juice, carrots, onion, celery, garlic, basil, organo, thyme and bay leaf. Bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 40-45 minutes, or until the lentils and rice are tender.
2. Stir in the parsley, vinegar, salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot broth or water.
I’ve also made other soups with lentils before.
So you now have four new soups with LENTILS, which are so good for you, so head on over to the store and make some soup this week. You know wherever you live in these 50 states it’s going to be cold this weekend so go for it!