Lentil, Rice, And Tofu Soup
|Lentils||1 Cup (16 tbs) (Picked Over)|
|Brown rice||1 Cup (16 tbs)|
|Water/Homemade vegetable/ chicken broth||6 Cup (96 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Carrots||2 , finely chopped|
|White turnip||1 , finely chopped|
|Green pepper||1 , seeded and diced|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Tofu||1 Pound, crumbled|
1. Wash the lentils and put them in a large kettle or Dutch oven. Add the rice and water, bring to a boil, and cook until the rice and lentils are tender, about 50 minutes.
2. Heat the oil in a medium-sized skillet and saut6 the onion until tender but not browned. Add the garlic, carrots, turnip, and green pepper and cook for 3 minutes. Add to kettle with thyme, pepper, and salt.
3. Add the tofu, bring to a simmer, and simmer for 20 minutes. Check the consistency of the soup and add more water or broth, if you wish.