Lentil Soup with Brown Rice
|Dried lentils||2 Cup (32 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Water/Vegetable stock||10 Cup (160 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Carrots||4 , diced|
|Tomato juice||1 Cup (16 tbs)|
|Diced tomatoes||1 Cup (16 tbs)|
|Dried parsley||2 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
|Black pepper||1 Teaspoon|
|Shredded leafy vegetables||2 Cup (32 tbs) (Dark Green Variety)|
1.Choose a soup kettle, and add the lentils,rice, water,garlic,herbs and all vegetables except the shredded leaves.
2.Bring this mix to a boil, which may take an hour.
3.Once the rice is soft and lentils are tender, add the seasoning.
4.Take off the heat, and toss the green leafy vegetables into the pot.
5.Let the soup stand for 10 minutes to allow flavors to blend and rice to finish cooking in its steam.
6.Served hot in large bowls.