Lentil Rice Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup dried lentils
1 onion chopped
1 bay leaf
2 whole cloves
1/4 cup vegetable stock
1 carrot chopped
1 celery stalk chopped
1/2 teaspoon dried tarragon
Vegetable salt to taste
1/4 teaspoon freshly ground pepper
8 cups water
1/2 cup brown rice

Preparation

1 Place lentils in a saucepan and cover with water; soak for a few hours or overnight. Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally. Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup. Remove bay leaf and cloves before serving.

About


The soup provides 7g fiber.