Lentil & Brown Rice Soup

Name: Lentil & Brown Rice Soup
Total time: 4200 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 1/2 cups dried lentils, sorted & rinsed; 3 medium carrots; 3 cloves garlic, minced; 56 oz canned diced tomatoes; 7 cups chicken broth; 4 cups water; 1 1/2 cups long grain brown rice; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1 Bay leaf; 8 tsp dried parsley; 2 tsp salt; 1 tsp black pepper

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Lentil & Brown Rice Soup

Stephanie Goldman @cook_3867977

Saved

Ingredients

1 hr 10 min

10-12 servings

1 1/2 cupsdried lentils, sorted & rinsed
3medium carrots
3 clovesgarlic, minced
56 ozcanned diced tomatoes
7 cupschicken broth
4 cupswater
1 1/2 cupslong grain brown rice
1/2 tspdried basil
1/2 tspdried oregano
1/2 tspdried thyme
1Bay leaf
8 tspdried parsley
2 tspsalt
1 tspblack pepper

Saved

Steps

1 hr 10 min

1

Chop carrots into 1/4 inch pieces.
2

In stockpot, combine, lentils, carrots, garlic, undrained tomatoes, chicken broth, water, rice, basil, oregano, thyme, & Bay leaf. Mix well. Bring to a boil over medium-high heat.
3

Reduce heat. Simmer, stirring occasionally, until lentils & rice are tender, about 1 hour. Discard Bay leaf.
4

Add parsley, salt, & pepper. Mix well. Simmer for an additional 10 minutes. Serve.