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 it retains more vitamins.
Slice them 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 the lentils, vegetables and rice are tender.
Add more liquid if needed. Serve.
Carrie Groneman’s recipe. Copyright Carrie Groneman, 2014
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