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SUMMER COOKING
Lentil and Brown Rice Soup
Gourmet January 1991
3.5/4
reviews (83)
90%
make it again
Some soups genuinely do inspire a devotion akin to love, and this is one of
them. In the cold of winter, when Gourmet editors ponder the matter of what soup
Cook
Reviews (83)
YIELD: Makes about 14 cups, serving 6 to 8
Ingredients
5 cups chicken broth
1 1/2 cups lentils, picked over and rinsed
1 cup brown rice
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 onion, chopped
1 stalk of celery, chopped
3 garlic cloves, minced
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried orégano
1/4 teaspoon crumbled dried thyme
1 bay leaf
1/2 cup minced fresh parsley leaves
2 tablespoons cider vinegar, or to taste
Preparation
In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice,';
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