This soup is wonderful! It is very economical, healthy, gluten free and easily made vegetarian.
Serve with my Whole Wheat Muffins for a tummy pleasing meal.
8 cups water, more if needed
2/3 cup lentils
1/2 cup brown rice, uncooked
1 tsp garlic powder 1 green or red bell pepper, chopped
3 vegetable bouillon cubes (Knorr, or equivalent)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1 Tbl. soy sauce
1/2 tsp. Emerill’s or seasoned salt
1/2 tsp. smoked paprika, optional
1 Tbl. balsamic vinegar
1 lb. carrots, chopped
2 celery ribs, chopped
1 medium onion, diced
2 bay leaves
1 tbsp Worcestershire sauce Splash with Texas champagne (hot sauce)
1 Tbl. dried parsley
Do not peel carrots, retains more vitamins. Slice about 1/2 inch thick. Slice the celery about 3/4 inch thick. Chop the onions. In a large stockpot, combine all ingredients and bring to a boil. Reduce heat and simmer, covered, for 45 minutes or more until lentils, vegetables and rice are tender.Serve.
Carrie Groneman’s recipe
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