Lentil And Brown Rice Soup Food

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

SLOW COOKER LENTIL RICE SOUP

Steps:

• Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
• Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

ITALIAN RED LENTIL AND BROWN RICE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
• Stir balsamic vinegar into the soup just before serving.

BROWN RICE-LENTIL SOUP

Steps:

• Measure salt into a small bowl.
• Heat oil in a large pot.
• Add diced pork and a sprinkle of salt.
• Cook, stirring, over medium-high heat until browned.
• Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
• Stir and cook until they start to soften, about 10 minutes.
• Stir in water and lentils.
• Bring to a boil.
• Reduce heat and cook, covered, for 20 minutes.
• Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
• Bring just to a boil.
• Reduce heat, cover, and simmer for 45- 60 minutes, until done.

LENTIL AND BROWN RICE SOUP

Steps:

• Add lentils to a large soup pot.
• Add in the next 11 ingredients; stir.
• Bring to a boil; lower heat to medium-low and simmer, covered for 45 minutes.
• Add in tomatoes, vinegar, and simmer over low heat, uncovered, for about 15 minutes.
• Ladle into individual bowls and sprinkle with parmesan cheese.

LENTIL AND BROWN RICE SOUP

Steps:

• In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired.

LENTIL AND BROWN RICE SOUP

Steps:

• In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.