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Lentil and Brown Rice Soup by

Tags: college


3 carrots
2 stalks of celery
1 medium onion
3 cloves chopped garlic
4 plum tomatoes (or 1 can of diced tomatoes)
1 cup of brown rice
1 cup of lentils
10 cups of water
2 tablespoons of chicken base (i.e. Better Than Bouillon)
salt and pepper
2 bay leaves
olive oil


Chop up all of your veggies (I throw everything in the food processor and pulse until I get the desired size)
Put your pot on the stove, turn on the stove to medium-high, drizzle olive oil in the pot
Put all the veggies in the pot and sweat them for about 5-6 minutes. Sprinkle with salt and pepper.
Toss your bay leaves and lentils in, stir for about a minute.
Pour in your water and tablespoons of chicken base. Bring to a boil, then reduce the heat to a simmer and cover for about 45-50 minutes.
While the soup is cooking, I cook the rice separately according to the package. (This way it wont absorb all my liquid) You donít have to do it this way, itís just how I prefer to do it.
When both the soup and rice are ready I add the rice to the soup and serve.

Servings: 4

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