Red Lentil And Brown Rice Soup Food

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.

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.

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.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

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.

RED LENTIL & CARAMELISED ONION SOUP

Steps:

• Rinse the lentils and rice in cold water and drain.
• Combine the 4 cups of stock and the water in large saucepan and bring to boil.
• Add the lentils, rice and cumin and return to the boil.
• Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
• Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
• Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
• Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.