Lentlil Soup
Lentlil Soup

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.




Lentil Soup

Ingredients:

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


Directions:

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. Lentlil Soup 1Reduce heat and simmer, covered, for 45 minutes or more until lentils, vegetables and rice are tender.Lentlil Soup 2Serve. 

 Carrie Groneman’s recipe

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