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Lentil, Rice, And Tofu Soup

Fresh.n.Natural's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Tofu 1 Pound, crumbled
Directions

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.

Recipe Summary

Course: 
Appetizer
Dish: 
Soup

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